## 3 Results and Discussion
### The Water Absorption and Rheological Properties  
Water Absorption (WA) of the flours tested was significantly dependent on grain year, genotype (cultivar), and farming system (Table 2). Interactions between the cultivar grown and the farming system are also shown (Figure S2a). Flours from grain from the 2021 harvest (mean 58.2%), which at the same time had the highest PC content, had the significantly highest WA, while flours from grain from 2020 (mean 56.4%) with the lowest PC content had the significantly lowest WA (Table 1). The significant influence of meteorological conditions on the WA parameter is also indicated by the study of [PERSON] et al. [6] conducted on whole wheat flour. In our study, flours from grain of the Serenada cultivar had the significantly highest WA (mean 61.1%), while the mean WA values of flours from grain of the other wheat cultivars ranged from 55.5-56.5%. Cultivar variation in WA is also indicated by the literature data [11; 27; 53]. WA was also significantly influenced by the farming system used. The significantly lowest WA was characterised by flours from milling grain with ORG (mean 56.5%). The water absorption of flours from INT and CONV was at a similar level (mean, respectively 57.8 and 57.5%). The higher water absorption of flour from grain from CONV is also indicated by the results of [PERSON] [27] and [PERSON] [37]. WA of flour is influenced by many factors including PC content, the quantity and quality of gluten proteins (WG, GI), amyloid enzyme activity (FN), and AC [47; 48; 53]. In our study, positive correlations were found between WA and PC (r = 0.66), WG (r = 0.62) and AC (r = 0.52), as shown in Figure 1. Similar correlations were also shown by [PERSON] et al. [6]. From a technological point of view, a high water absorption of the flour is desirable, which determines a higher DY and BY, which in turn translates into higher economic returns for the bakery [54]. According to [PERSON] [55], wheat flours for baking purposes should be characterised by a WA above 58%. The WA of the flour samples tested ranged from 53.2-63.8% (Table S2). The most favourable WA values, were characterised by flours from grain of the Serenada cultivar, with the exception of the 2019 sample from ORG (mean 57.8%, Table S2). The WA of flours from grain of the other wheat cultivars ranged from 53.2-59.5%. WA values above 58.0% were obtained for wheat grain flour grown in 2021 in INT and CONV; WA above 58% was also characterised by flour from grain of the Mandaryna cultivar from INT in 2019 (59.5%, Table S2). Development Time (DT) depended significantly on harvest year, cultivar (genotype) and farming system (Table 2). Interactions between cultivar and farming system were also shown (Figure S2b). Indeed, the longest DTs were obtained for dough made of flour from grain from the harvest in 2020 (mean 4.2 min), while the shortest were obtained for samples from 2021 (mean 3.0 min). A significant influence of meteorological conditions on DT is also indicated by [PERSON] and [PERSON] [37], while [PERSON] [27] shows no such relationship. Among the studied wheat cultivars, the longest DT was significantly characterised by doughs made of flour from grain of the cultivars Mandaryna (mean 4.3 min) and Serenada (mean 4.2 min), while the shortest from the cultivar Harenda (mean 2.3 min). Similar correlations were also shown by [PERSON] et al. [9] and [PERSON] [27], while in the study by [PERSON] and [PERSON] [37] there was no cultivar differentiation with respect to this parameter. A significant effect of farming system on DT was also found in our study. Significantly the longest DT was characterised by trials from CONV (mean 4.9 min) and the shortest from the ORG system (mean 2.6 min). Similar correlations were shown by [PERSON] [27] and [PERSON] and [PERSON] [37]. [PERSON] [27] and [PERSON] et al. [56] indicate that the properties of wheat dough, including DT, are highly dependent on the amount and quality of protein. This is also confirmed by our research.