摘要：Grains of 26 Turkish wheat cultivars and advanced breeding lines (20 of durum and 6 of bread wheat) were used in this study. Simple correlations between bulgur yield and certain physical properties of cooked wheat were determined. Significant correlations between bulgur yield and the sum of the grain over 2.8+2.5 mm sleeves were obtained for both cooked durum and bread wheat samples (p<0.01). Multiple regression analyses showed that the model involving two variables (the grain over 2.8 mm sieve and the length of the grain for cooked durum wheat samples) resulted in the highest R value.
