Özet:
In this study, some quality characteristics of bread wheats cultivated in Nevşehir and flour obtained from these wheats were investigated. For this purpose, a total of 15 wheat samples were collected from 9 different bread wheats (Bezostaya (3), Tosunbey (3), Pehlivan (2), Odeska (2), Bayraktar, Konya 2002, Altay 2000, Sönmez 2000, Gerek). The grain size and uniformity, hectoliter weight, thousand kernel weight, ash content and protein content analyses were performed in the wheats. Furthermore, dry-wet gluten, gluten index, normal and delayed zeleny sedimentation tests, ash and protein content analyses were carried out in the obtained flours. It was determined that Tosunbey wheat cultivar has the highest hectoliter weight (84.56 kg), wet gluten (%45.05), dry gluten (%15.7), normal and delayed zeleny sedimentation (32 and 45.5 cm3) and protein (13.56%) values. In addition to this, it was observed that the quality characteristics of the same wheat grown in different regions of Nevşehir province differ from each other at a significant level (p <0.05). For example; the highest and the lowest hectoliter weight values belonged to same wheat (Tosunbey) that brought from different regions.