摘要：In this research, some wheat varieties produced in our region were tried to find out for their physical-chemical, milling and baking properties. When the wheat samples were evaluated according to milling and baking properties, the main criteria for wheat quality, Atilla-12 and Saraybosna varieties were found to be more quality than Vratsa and Marton Vasari-17 varieties. The farinograph absorption, valorimeter values, dough development times, ekstensogram areas of Atilla-12 and Saraybosna varieties, of which protein quality and quantity are good, have been found high. As a result of this, loaf volumes of bread belonging to these two varieties and baking proper ties have been found to be better than the other two varieties.
