## 3 Results and Discussion
### The Water Absorption and Rheological Properties
In a study by [PERSON] [27], longer SD was characterised by trials with CONV than ORG, but these differences were not statistically significant. In our study, SD was positively correlated with PC (r = 0.54) and WG (r = 0.46), as shown in Figure 1. Similar correlations were also shown by [PERSON] et al. [11] and [PERSON] and [PERSON] [37]. According to the classification given by [PERSON] [57], based on the mean SD values, flours from grain from the 2019 and 2020 harvests were classified as flours of very good quality (SD above 10 min), while those from 2021 were classified as flours of good baking quality (SD 7-10 min). According to this classification, not all of the flours tested met the requirements for bread flours with respect to the SD parameter. SD values ranged from 2.4-19.0 min (Table S2). In general, the SDs of the flours obtained from wheat grain grown in CONV were above 10 min, except for flour from milling grain of the Harenda cultivar from the 2021 harvest (mean 7.3 min, Table S2). Flours from wheat grain grown in INT and ORG generally had a lower SD (range mean 3.5-18.6 and 2.4-17.8 min, respectively, Table S2). Degree of Softening (DS) depended significantly on harvest year, genotype (cultivar) and farming system (Table 2). Interactions were also found between cultivar and farming system (Figure S2d). The significantly lowest DS was noted for dough made from grain flour from the 2020 harvest (mean 28 FU), while the highest value of this parameter was characterised by dough made from grain flour from the 2021 harvest (mean 41 FU). A significant effect of cultivar on DS was also found. Indeed, the lowest DS value was characterised by doughs from grain flour of the cultivars Mandaryna and Serenada (mean 27 FU), while the highest was from the cultivar Harenda (mean 48 FU). Cultivar variation in DS is also indicated by [PERSON] et al. [9]. Significantly the lowest DS value in the present study was characterised by doughs from grain flour from CONV (mean 20 FU), while the highest value was from grain flour from ORG (mean 45 FU). DS was shown to be negatively correlated with parameters such as PC (r = \(-\)0.60), WG (r = \(-\)0.58), DT (r = \(-\)0.60) and SD (r = \(-\)0.84), as shown in Figure 1. Similar relationships were also shown by [PERSON] et al. [11]. DS indicates a decrease in dough consistency during mixing, which depends on the amount and quality of gluten in the flour and determines the structure of the dough and its resistance to mixing [58]. According to [PERSON] [57], the softening of wheat dough should be in the range of 0 to 30 FU. This requirement was met by most of the grain flours from CONV, except for the Harenda flour from the harvest in 2021 (mean 45 FU, Table S2). Reducing the intensity of the cultivation level generally resulted in a deterioration of the DS parameter, but no less, flours meeting the above quality requirements were also obtained from grain from the ORG system. Quality Number (QN) depended significantly on the year of grain harvest, genotype (cultivar) and farming system (Table 2). Interactions between cultivar and farming system were also shown (Figure S2e). Indeed, the highest and most favourable QN values were characterised by flours from grain from the 2020 harvest (mean 97), while the lowest were from the 2021 harvest (mean 82). The influence of meteorological conditions on QN is also indicated by Cacak-Pietrzak [27]. Cultivar differentiation of this parameter was also shown. Among the tested wheat cultivars, the highest QN value was significantly characterised by flours from grain of the Mandaryna cultivar (mean 112), while the lowest flours from grain of the Harenda cultivar (mean 62). Cultivar variation is also indicated in the literature [9,27]. In our study, flours from grain of the cultivars Kandela and Serenada were characterised by similar QN values (mean 90 and 92, respectively). QN was also significantly influenced by the farming system.