The effect of extraction yield, avarage particle size of flour, and wheat cultivar used on the results of durotest were evaluated. The experiments were carried out on 11 domestic wheat cultivars, two commercial durum samples and 6 semolina streams obtained from different millstreams of durum wheat. It was found statistically significant difference durotest results between whole and white flour. It was found also, that different cultivars of domestic vulgare wheat show different amount of friabilin. Nevertheless, differeces in friabilin content between durum and vulgare products were much higher, and test could be used also to evaluate non-durum flours in semolina products.