摘要：In this research wheat varieties originated from foreign bread wheat varieties, grown in Turkey were studied for their physical-chemical, milling and baking properties. Twenty six wheat varieties grown in 1988 were used in the research and in order to determine the quality characteristics of varieties, physical chemical, rheological tests and baking test were performed. The quality of wheat depend on the interaction between the variety and the environment in which it is grown. However the breadmaking properties of wheat are much dependent on its varietal properties. When the samples were evaluated according to milling or baking properties, the main criteria for wheat quality, Vratsa, Slavonija and Odeskaya-51 wheat varieties were found to be superior to other samples. But, it was determined that the baking quality of foreign wheat varieties were very weak.
