## 3 Results and Discussion
### Four Quality Assessment
Flours obtained from grain from CONV had the significantly highest PC (mean 14.5% d.m. ); it was higher by 2.3 p.p. than in flours from ORG and by 1.3 p.p. than in flours from INT. The lower PC in ORG flour results from the lower absorption of nitrogen from organic fertilizers approved for use in this farming system [31]. There are no applicable standards regarding the minimum protein content in flour intended for baking bread; however, a high content of this ingredient is desirable (13-14%), which translates into a high content of gluten proteins [43]. Wet Gluten (WG) determined in the flours tested depended significantly on the year of grain harvest, the genotype (cultivar) and the crop production system used (Table 1). Flours from grain from the 2021 and 2020 harvests had the highest WG (means: 32.1 and 31.8%, respectively) and were significantly higher than the WG leached from flours from the 2019 harvest (mean 28.7%) by 3.4 p.p. and 3.1 p.p., respectively. The significant influence of meteorological conditions on WG in wheat flour is also indicated by [PERSON] et al. [23]. In our study, WG also depended on cultivar characteristics. The significantly highest WG was characterised by flours from milling grain of the Serenada cultivar (mean 34.4%), while WG from flours from grain of other wheat cultivars was at a similar level (means 29.0-30.5%). Cultivar dependencies on WG are also indicated by the literature data [9; 11; 31; 37; 44]. WG was also significantly affected by the farming system used in the crop. The highest significantly WG was characterised by flour from CONV grain (mean 33.6%), while the lowest was from ORG (mean 28.6%). WG was positively correlated with PC content (r = 0.87, Figure 1). Similar correlations are also indicated by [PERSON] et al. [11] and [PERSON] et al. [45]. The wet gluten (WG) is one of the most important factors in determining the baking suitability of wheat flour; higher WG indicates better quality of flour for breadmaking [44; 46]. According to PN-A-74022 [36], in flour intended for bread baking, the WG should not be lower than 25%. These requirements were not met by only three samples of flour from Harenda (22.8%), Kandela (21.4%), and Mandaryna (24.3%) cultivars grown in 2019 in ORG system (Table S1). The Gluten Index (GI) values of the flours tested were significantly influenced by the year of grain harvest and genotype (cultivar) (Table 1). The value of this parameter was significantly highest for flours from grain harvested in 2019 (mean 99). The lowest GI value was characterised by flours from grain from the year 2020 (mean 95). The influence of meteorological conditions on GI is also indicated by [PERSON] and [PERSON] [20] and [PERSON] and [PERSON] [37]. Among the wheat cultivars tested, flours from the grain of the cultivar Harenda (mean 99) were characterised by the highest GI, while flours from the grain of the cultivar Mandaryna (mean 96) were characterised by the lowest GI. Cultivar variation in GI is also indicated by [PERSON] et al. [11], [PERSON] et al. [31], and [PERSON] and [PERSON] [37]. However, in our study, no significant effect of the farming system on the value of this parameter was found. On the other hand, in the study of [PERSON] et al. [32], higher GI values were characterised by flours from grain from ORG than CONV. GI values for wheat flour intended for bread production should be in the range of 60 to 90. GI values above 90 indicate gluten that is too strong, and below 60 indicates too weak gluten, which can result in bakery products of inferior quality [47]. In our study, most of the flours were characterised by a GI above 95. Only the sample of flour from the Serenada cultivated in INT in 2020 was characterised by a GI value in the range 60-90 (Table S1). Falling Number (FN) values depended significantly on the year of grain harvest, genotype (cultivar), and farming system (Table 1). The significantly lowest amylolytic enzyme activity (mean 505 s) was found in flours from grain from the 2020 harvest.