Effect of increased nitrogen fertilisation on the breadmaking quality of winter wheat (Triticum aestivum L.)

This paper presents the results of a three-year research on the influence of different nitrogen (N) doses on the grain protein content (GPC), wet gluten content (WGC) and on baking score (BS) of 8 varieties of winter wheat. In all the years, the average GPC increased as the level of N fertilizers went up. The average growth GPC, depending on the variety was from 1.22 to 1.88 % per 100 kgNha(1). The WGC increased to the maximum of applied doses of N fertilizers (180 kg Nha(-1)) in all the years of research, 4.0 to 64% per 100 kgNha(-1) in average. Any notable differences in BS appeared only between different varieties. The distinction in variation was mainly determined by different protein quality, where the effect of N fertilizers was more significant for the quality than GPC The year also influenced the researched indicators of quality. The improvement of wheat quality was an important goal of the research.