摘要：In this research, wheat varieties grown in our country in various regions were studied for their milling, baking, and physicochemical characteristics. 15 wheat varieties were used in the research and in order to determine the quality characteristics of varieties, physical chemical and rheological tests with baking test were performed. When the samples were evaluated according to milling or baking properties, the main criteria for wheat quality, Bolal-2973, Odeskaya-51, Hawk (Şahin), Sadova-1 and Kate-a-1 wheat varieties were found to be superior to other samples. All of the analytical results show that good quality bread wheats can be produced in Central and South-east Anatolia.
