摘要：In this study, farinograph and extensograph values of 86 wheat flour samples (30 Type 1, 30 Type 2 and 26 Type 3) from 30 different factories in 19 different city of 7 different region of Turkey were examined. Significant differences in average dough development time and farinograph water adsorption values were observed among 86 flour samples in term of flour types. Statistically, differences (variations) in other properties were not found important. Variations among flour samples from different factories in extensograph values {90 and 135 minute resistance at constant deformation value, 45, 90, 135 minute maximum resistance, 45, 90 and 135 minute extensibility and 45, 90, 135 minute energy values) and farinograph values (stability, degree of softening and farinograph water absorption) were found to be statistically important.
