Durum wheat or Triticum turgidum is the second most polar and widespread type of wheat after soft wheat, which is the most common type of wheat in the world. The global production of durum wheat (Triticum durum Desf.) is hindered by a constant rise in the frequency of severe heat stress. One of the main means of drought management is the development of heat-resistant varieties capable of producing stable yields in areas of inadequate and unstable water supply. The article presents the results of study of heat resistance of varieties, vareity samples and lines in rainfed conditions. The heat tolerance of varieties and competitive samples was evaluated by the method of seed heating on a water bath before sowing and by the temperature of coagulation of water-soluble proteins in the leaves of durum wheat. Heat resistance was determined by counting the number of germinated seeds, counting the number of roots, measuring the length of roots and coleoptile in comparison with the control variant after heating the seeds of durum wheat varieties at a temperature of +54 0C for 20 0C minutes in laboratory conditions. The difference in the percentage of durum wheat seeds germination after heating during three years of heat tolerance study was from -1 to 8% of the standard. The length of durum wheat coleoptile was from 3.5 cm to 4.7 cm, while that of the norm was 3.8 cm. By results of the research 6 vareity samples (№14 Mrb3*2/Amar, №20 Miki 3, №9 Nemesis 1, №11 Myperno, №11 Pi 277012, №19 MIX 1314), 7 varieties and lines (Marvarid, Kumushdon, RNS2022 /14, RNS-2022/20, RNS-2022/23, RNS-2022/25, RNS-2022/27), 5 lines (RNS -2022/7, RNS-2022/20, RNS-2022/25, RNS-2022/26, RNS-2022/27) were selected with a high seed germination after heating and based on the coagulation temperature of water-soluble proteins in Durum Wheat leaves.