摘要：The aim of this research was to improve flour yield and ash content of some bread wheat varieties by blending them with high quality ones. Gerek 79, Malabadi, Penjamo 62, and Orso were used as low quality varieties and Bezostaya, Lancer, Kıraç 66 and Köse 220/39 were used as high quality varieties. The low quality varieties were added to high quality ones at the proportions of 20%, 40%, 60%, and 80% prior to milling. Hard red winter variety, Bezostaya and semi-hard white variety, Kıraç 66 were found to be more effective in the blending study. Bezostaya were more effective increasing flour yield by blending with Gerek 79, Malabadi and Penjamo 62, and Kıraç 66 were more effective in lowering ash content and increasing flour yield by blending with Gerek 79, Penjamo 62 and Orso.
