## 4 Discussion
### Rheological Properties of Dough and Bread Quality  
In the present study, delayed sowing (+28 days) increased the dough development time by 6%. A similar relationship between the sowing date and dough development time was reported by [PERSON] et al. [119] in China. The influence of sowing density on the dough development time appears to be more ambiguous. [PERSON] et al. [126] did not observe changes in the dough development time in response to an increase in the sowing density. In the current study, conducted in northeastern Poland, the sowing density of winter wheat did not induce significant differences in the time of dough development. In turn, [PERSON] and [PERSON] [124] and [PERSON] et al. [111] found that a higher sowing density shortened the dough development time. In the work of [PERSON] et al. [119], the dough development time was influenced by the interaction between the sowing density and N rate. In their study, an increase in the sowing density shortened the dough development time in the absence of N fertilization, but the N rate of 240 kg ha\({}^{-1}\) prolonged dough development. [PERSON] et al. [43] also found that an increase in the spring N rate prolonged dough development by 38%. [PERSON] et al. [64] demonstrated that late N application had a positive impact on dough development. In their study, a supplemental N rate of 40 kg ha\({}^{-1}\) applied at the beginning of heading prolonged dough development by 49%, whereas foliar N applied during full flowering prolonged dough development by 32%. In the present study, splitting the N fertilizer rate had no significant influence on the dough development time. According to [PERSON] et al. [43] and [PERSON] et al. [64], N fertilization prolonged the dough development time mainly due to an increase in the total N rate. In the present study, the spring N rate was constant (140 kg ha\({}^{-1}\)), but N was applied in different splits, which could explain the absence of variations in the dough development time. In the current experiment, the dough stability was strongly influenced by the sowing date, sowing density, and split spring N rate. The dough stability was highest when winter wheat was sown late (+ 28 days) at the highest density (400 grains m\({}^{-2}\)) and supplied with 100 + 40 kg N ha\({}^{-1}\). In the work of [PERSON] et al. [119], the dough stability increased by 17% when sowing was delayed by 50 days. In turn, [PERSON] et al. [93] reported that early sowing, a high sowing density, and a high N rate applied in FN had a positive impact on dough stability. Contrary to [PERSON] et al. [119] and the present study, [PERSON] et al. [111] and [PERSON] et al. [73] found that an increase in the sowing density had a negative effect on the dough stability. In the work of [PERSON] et al. [132], the effect of the sowing density on dough stability was determined by the N rate. The cited authors found that the dough stability increased with a rise in the sowing density only in response to a high N rate (240 kg ha\({}^{-1}\)). The dough stability was also affected by the sowing density in the experiment performed by [PERSON] and [PERSON] [124], where an increase in the sowing density from 90 to 270 grains m\({}^{-2}\) decreased the dough stability time by 16%. [PERSON] et al. [119] reported that the dough stability time was prolonged by 42% in response to an N rate of 240 kg ha\({}^{-1}\) relative to the treatment without N fertilization. [PERSON] et al. [43] also demonstrated that the dough stability was nearly three times higher in a high-input production technology of winter wheat. In contrast, [PERSON] [18], [PERSON] et al. [64], [PERSON] et al. [56], [PERSON] et al. [65], [PERSON] et al. [62], and [PERSON] et al. [68] did not report any correlations between N fertilization and dough stability. [PERSON] et al. [119] found that the degree of dough softening decreased with a delay in sowing, which was also observed in the present study. A relationship between the sowing density and degree of dough softening was not noted in this experiment.