Physical, physicochemical (technological) and chemical characteristics of common bread wheat (Triticum aestivum L.) varieties grown in Mardin region of Turkey

In this study, the physical (color, grain size, equivalent diameter, sphericity, kernel surface area, volume, thousand weight, hectoliter dry weight and wet weight), physicochemical (technological) (dry water absorption capacity, index, swelling gluten Zeleny sedimentation delayed sedimentation) chemical (moisture, protein contents) properties of most grown bread wheat varieties (Triticum aestivum L.) (Adana 99, Ceyhan Sagittario, Dinç) in Mardin region Turkey during 2018 were compared. Statistically significant differences (P≤0.05) obtained between terms physical, physicochemical-technological quality characteristics. It has been determined that values which are superior to their sizes generally higher than others. Thousand protein, gluten, index found range 35.48-42.71 g, 77.91-81.00 kg/hl, 11.50-13.25%, 29.04-33.79%, 82.5-89.5 26.0-43.5 ml, respectively. The characteristics may be important for flour producers produce both industrial traditional