Triticale was developed by man-crossing to combine the grain yield and quality of wheat and the durability of rye. The bread-making quality of triticale is inferior to wheat. Although it is mainly used as feeding animal, the potential of bread-making quality of Turkish triticale genotypes has not been fully investigated. This study was conducted to determine bread-making qualities of seven Turkish triticale genotypes in a randomized block design with 3 replicates over a two-year trial in Biga, Turkey. Significant differences were determined among the triticale genotypes for the traits studied including grain moisture, protein content, gluten, gluten index, Zeleny sedimentation, modified sedimentation, falling number and ash. According to mean values over two years, the mean values of the genotypes ranged from 10.8 to 12.1% for grain moisture, 9.8 to 12.0% for protein, 22.3 to 26.7% for gluten, 61.3 to 69.2% for gluten index, 14.2 to 22.2 ml for Zeleny sedimentation, 17.8 to 28.2 ml for modified sedimentation, 161.5 to 267.3 s for falling number and 0.59 to 0.64% for ash. The results revealed that the triticale genotypes had inferior parameters for bread-making quality, and they could be used in blends with bread wheat.