Abstract
This research was conducted to determine the relationships between various traits associated with genotypes and flour quality characters of winter wheat. This study was carried out in the Research and Application Center of Faculty of Agriculture, Uludag University (Bursa / Turkey) during 2012-2013-2014 seasons. Twenty-six different winter wheat genotypes were used as plant material. Certain quality traits such as protein content, zeleny sedimentation volume, delayed sedimentation volume, falling number, gluten, gluten index and hectoliter were measured. The results for the individual years and the combined data for all three years revealed that there were positive and significant correlation between protein content with delayed sedimentation and gluten index indicates. The negative and significant correlation between gluten and gluten index was determined in the study and gluten index decreased while gluten content increased. A positive and significant correlation was found between hectoliter with delayed sedimentation and falling number. Thus, the relationships between these traits are considered as criterion that can be used in selection for quality. (SBx15-4)-5, (Gx22-1) and (Gx22-1)-6 and Bezostaja, Flamura genotypes were found to be good for breadmaking flour quality according to their superiority with respect to at least three and more quality criteria for all three years.
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