摘要：In this research, the prediction tests were investigated to predict the cookie quality. The varieties commonly grown in the Middle Anatolia and some breeding lines were used. The significantly negative correlations were found between alkaline water retention capacity (AWRC) and cookie width, cookie spread, cookie top score. However, the significant positive correlation was found between AWRC and cookie thickness. Although the correlations between PSI and cookie quality were similar to AWRC test, the former were lower. Statistical analyses showed that kernel protein and flour protein content are less reliable than AWRC and PSI tests to predict the cookie quality.
