## 3 Results and Discussion
### Flour Quality Parameters  
Table 2 presents selected parameters of the quality of the flour obtained from the grain of the tested wheat cultivars. The ash content in the grain depends mainly on the genotype, wheat class, and cultivar as well as the growing location, year, and grinding method [31; 32]. The ash content in the flour of the hybrid cultivars ranged from 0.43 to 0.69%. Compared to the population cultivars and other hybrid cultivars, the flour of the Hypocamp and Hybery hybrids was characterised by the lowest ash content. The highest ash content was found in the flour of the Hyfi (0.59-0.73%) and Hyking (0.69-0.58%)  
hybrid cultivars. According to [PERSON] et al. [33] and [PERSON] et al. [34], an increase in the ash content in the flour combined with an increase in nutrients (fibre, vitamins) is desirable, but the technology quality of the flour is then lower due to weakening of the protein matrix during dough formation. Increased N fertilisation resulted in a reduced total ash content in the flour of Hyking hybrid cultivar (by 15.9%)), and an increase for Hyfi cultivar (by 19.2%) and Honda population cultivar (by 20.7%). A study by [PERSON] and [PERSON] [35] also indicated a beneficial effect on this feature of nitrogen fertilisation, although in a later study by [PERSON] et al. [29], such a relationship was not found. Statistical analysis revealed a negative linear correlation between total ash content in flour and bulk density (r = -0.62, \(p\) < 0.05). The falling number indicates of activity of amyloid enzymes contained in the flour, their capacity for hydrolysing the starch present in the flour to sugars, which are substrates for the dough fermentation process [10; 36]. A study by of [PERSON] and [PERSON] [37] shows that the falling number value depends significantly on the weather conditions, grain storage time and the applied nitrogen dose. In the present study, the increased N dose resulted in a reduced flour falling number (by approximately 20 s) in the Hyfi, Hybery, and Hymalaya hybrid cultivars and Hondiappopulation cultivar. [PERSON] et al. [36] demonstrated that the impact of nitrogen fertilisation on the falling number value relies on the interactions between the genotype and N doses, which has been confirmed in the present study. The application of the N2 dose increased the value of the falling number in the Belissa population cultivar (by 3.5%) and in the hybrid cultivars in the range from 0.3 (Hyking Hypocamp) to 1.6% (Hyvento). Most flows used in the baking industry requires adjustment of the falling number to the perfect range (250-320 s), and a reduced value of this parameter is obtained by adding \(\alpha\)-amylase preparation [38]. In the presented study, this condition was fulfilled by flours of hybrid wheat cultivars, with the exception of the Hyena and Hyventocultivars and the Belissa and Honda population cultivars. Among the hybrid cultivars, the lowest falling number value from 190 (N\({}_{1}\)) to 210 s (N\({}_{2}\)) was found in the Hyfhiybrid cultivar and the highest from 387 (N\({}_{2}\)) to 389 s (N\({}_{1}\)) Hyena cultivar. [PERSON] et al. [8] state that wheat cultivars react in a natural manner to the N fertilisation level, and it is displayed by grain quality changes, including increased wet gluten content. Increasing nitrogen fertilisation with N\({}_{2}\) resulted in an increase in the wet gluten content in the hybrid cultivars in the range from 10.2 (Hyvento) to 15.6% (Hypocamp). In the population cultivars, the increase ranged from 7.9 (Honda) to 11.4% (Belissa). In studies by [PERSON] et al. [8], increasing nitrogen fertilisation from 100 to 200 kg/ha resulted in a significant increase in gluten in the flour by 17.6%, while [PERSON] et al. [39] showed no effect of the cultivar genotype and nitrogen dose on the content of wet gluten for the tested wheat cultivars. The Hyfi and Hyvento hybrid cultivar were characterised by a significantly higher (N\({}_{1}\), N\({}_{2}\)) value of wet gluten compared to the population cultivars and other hybrid cultivars.