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Several soft white spring and winter wheat cultivars were evaluated by analyzing physicochemical properties such as Single Kernel Characterization System (SKCS), milling properties, Rapid Visco-Analyzer (RVA), mixograph pattern, and sugar-snap cookie-making potentialities. Results of SKCS revealed kernel hardness had a positive correlation coefficient with test weight (r=0.497*) and near-infrared reflectance (NIR) hardness (r=0.495*). SKCS kernel weight had a significantly high correlation of r=0.942** with SKCS kernel size. The test weight had significantly high correlations with straight-grade flour yield (r=0.720**), break flour yield (r=0.490*), flour ash content (r=-0.781**), and milling score (r=0.838**). The average RVA peak viscosity of the soft white winter wheat was higher (195.1 unit) than the soft white winter wheat varieties (135.7 unit). A correlation was found between RVA peak viscosity and swelling volume. Significant correlation coefficients were obtained among cookie properties, milling properties, protein content, and mixograph absorption. The cookie top grain score had a correlation coefficient of r=0.447* with swelling volume.
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