摘要：in this study, moisture, ash, protein, gluten, gluten index, Zeleny sedimentation, falling number and damaged starch contents of 86 wheat flour samples (30 Type l, 30 Type II and 26 Type III samples) from 30 different factories in 19 different administrative province of 7 different region of Turkey were examined. Significant differences in average ash, protein and Zeleny sedimentation values were observed among 86 flour samples. Statistically, differences (variations) in other properties were not found important. Variations among flour samples from different factories in moisture, protein, gluten, gluten index, zeleny sedimentation, falling number and damaged starch values were fount to be Statistically important but other properties were not affected.
