The specific weight, one thousand grain weight, grain hardness, ash, lipids total protein, wet gluten, falling number and sedimentation test were determined in wheat varieties evaluated under this study. Effectiveness of amylases and proteases, baking test and sensory evaluations were also determined. Results indicated that wheat and flour of Tammoz-3 variety had higher values in grain hardness, one thousand grain weight and % of total proteins. Significant differences were obtained among wheat varieties in % wet and dray gluten and Zeleny test. Wheat flour of Tammoz-3 was superior in the three characteristics mentioned. Amylases and proteases were more active in grain than flour. Mexipak wheat flour had the highest proteolytic activity whereas the lowest activity was associated with Tammoz-3 wheat flour. The lowest % total lipids was determined in Mexipak wheat flour. Tammoz-3 wheat flour was significantly different than other varieties in loaf volume.

Key Words :: Loaf, Physicochemical Characteristics, Wheat