Beside their high grain yields, bread wheat varieties should have proper quality characteristics desired by different consumer groups. In this study, some quality characteristics (grain moisture content, flour yield, flour ash content, falling number, wet gluten content and sedimentation volume) of 25 bread wheat varieties taken for adaptation experiments under Erzurum conditions during. the crop years of 2001-02 and 2002-03 were investigated. With regard to investigated characteristics, significant differences (p<0.01) were observed among varieties and year x variety interactions were also found to be significant. It was concluded in this research with regard to yields obtained from adaptation experiments and quality characteristics obtained from this study that the variety Turkmen with facultative characteristic and white grains could be recommended for this region.