## 1 Introduction  
For centuries, cereal products have been a basic component of the human diet [1]. One of the most important cereal crops is wheat [2, 3], and the most frequently cultivated species in the world is common wheat (_Triticum aestivum_ L.), also known as bread wheat [4].  
Due to its production potential and technological value, wheat plays a special role in the world economy [5]. In 2021, the world wheat cultivation area amounted to 770.9 million ha, and the harvest was 220.8 million tons [3], about 60% of which was intended for processing for consumption purposes [6]. In Europe, the area under wheat cultivation and harvest in 2021 amounted to 269.2 million ha and 62.8 million tonnes, respectively [3].  
Since the domestication of wheat (approximately 10,000 years ago), wheat has played a crucial role in global food security. Currently, wheat-based food products contribute approximately 20% of the energy and protein supplied with food to the world population [4].  
The main direction of use of wheat grain is milling into flour, which is a raw material to produce confectionery products, pasta and, mainly, bread [4, 7]. Bread is one of the most popular food products around the world, including in Europe, where there is a long tradition of baking wheat bread [7; 8].  
Many factors influence the baking potential of wheat flour. The quality of flour, which is a derivative of the characteristics of the grain used for milling, depends on the genotype (cultivar) and the habitat and agrotechnical conditions during cultivation [9; 10; 11]. The baking value of flour is also influenced by the conditions of grain storage after harvesting, the milling technology and the flour storage conditions [12; 13]. Among the agrotechnical factors, nitrogen fertilization is one of particular importance, as it influences the quantity and quality of proteins, including gluten proteins, as indicated by the results of many studies [11; 14; 15; 16; 17]. Wheat flour combined with water creates a dough with unique viscoelastic properties, which distinguishes it from flours obtained from grains of other types of cereals. The rheological properties of wheat dough largely depend on the content and quality of protein, and, more precisely, the structure of gluten, which is formed from the combination of gliadin and glutenin after adding water [15; 18]. These proteins are responsible for the elasticity and extensibility of the dough and for the correct structure of the finished product [14]. The activity of amyloidtic enzymes also plays a key role in shaping the baking value of flour. Weather conditions have a particular impact on amyloidtic activity, especially the amount of rainfall during grain ripening and harvesting [11; 19; 20].  
This research aims to determine the baking value of flour obtained from milling grains of four spring cultivars of common wheat grown in three farming systems with different agrotechnology. The number of scientific publications on this subject is relatively low. The research hypothesis assumed that by using less intensive agrotechnology in wheat production, it is possible to obtain flour of appropriate baking value, meeting the requirements of the baking industry, which guarantees obtaining bread of the desired consumer quality.