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¹ Bahri Dağdaş Uluslararası Tarımsal Araştırma Enstitüsü, Konya DOI : 10.21566/tarbitderg.279721 - In this study, 18 bread wheat genotypes (08-09 SEBVD-10, Ahmetağa, Bağcı 2002, BDMA 02/01S, Bezostaya 1, Demir 2000, Ekiz, Eser, Göksu 99, Gün 91, Kate A-1, Kınacı 97, Konya 2002, Pehlivan Sönmez 2001, Sultan 95, Tosunbey, Victorya) was used as the material in 2009-2010, 2010-2011, 2011-2012, 2012- 2013 growing season under irrigated conditions in Konya location. Grain yield, thousand grain weight, protein content, dry gluten, Zeleny sedimentation, hardness, alveograph, mixograph, bread volume and bread weight were investigated. Average values in the experiment; yield 522 kg / ha, thousand grain weight 34.9 g, protein content 13.1%, dry gluten rate 11.1%, Zeleny sedimentation 39.4 ml, hardness (PSI) 47.1, alveograph energy value 243.05 kjoul * 10-4, alveograph P/L ratio 0.8, mixograph development time (MGS) 3.0 min., mixograph peak height (MPY) 65.1%, mixsograph total area (MTAL) 350.8 (tq % * min), mixograph softening value (MYUM) 19.2 % / min., bread volume (EHACM) 463.3 cm3, bread weight (EAGR) 138.6 g. was determined. studied genotypes were determined to have the quality characteristics demanded by industrialists and bakers. Keywords : Bread wheat, grain yield, protein, Zeleny sedimantation, alveograph, mixograph