In this research, baking potential and quality of durum wheats which are grown widely in Middle Anatolia Region were investigated. For this purpose 3 durum wheat cultivars from 12 locations were used. Firstly, physical tests were applied to determine seed quality of samples. The wheat samples were milled in the Quadramat Senior laboratory type mill and some chemical and rheological tests and bread baking test were performed on the flour. Durum wheat cultivars from Middle Anatolia, especially Kunduru 1149 and Çakmak 79 showed best results. In addition, the correlations between some quality parameters and loaf volume were analyzed. The results showed that sedimentation and mixograph tests can be used to determine bread baking quality of durum wheats.