## 3 Results and Discussion
### Baking Process Parameters and Quality Indicators of Wheat Bread
Dough yield (DY) depended significantly on grain year, genotype (cultivar), and farming system (Table 3). Interactions between cultivar and the farming system used are also shown (Figure S3b). The highest DY (mean 158.2%) was obtained from flour from grain from the 2021 harvest, while in the other years it was at a similar level (means 157.2 and 156.4%). Indeed, the highest DY was obtained from flour of the Serenada cultivar (mean 161.1%) compared to the other cultivars. The lowest DY was obtained from flours of the cultivars Kandela (mean 155.5%) and Mandaryna (mean 155.9%). The effect of cultivar factor on DY is also indicated by [PERSON] et al. [9]. The significantly lowest DY was obtained from flour from grain from INT (mean 156.5%). DY from ORG and CONV was at a comparable level (means 157.5 and 157.8%, respectively). Positive correlations were found between DY and AC (r = 0.52), PC (r = 0.66), and WG (r = 0.61), as shown in Figure 1.  
DY is the amount of dough obtained from 100 kg of flour. From an economic point of view, the higher the DY, the more profitable the bread production [61]. The highest DY was obtained from flour from grain of Serenada cultivar grown in CONV in 2021 (163.2%, Table S3). Bread Yield (BY) depended significantly on the year of grain harvest, genotype, and farming system (Table 3). The highest BY was obtained from flours from grain harvested in 2020 (mean 137.1%), and it was significantly higher compared to samples from 2019 (mean 136.0%). In contrast, [PERSON] [27] showed no significant effect of meteorological conditions on the BY parameter. In the present study, the significantly highest BY was obtained from flour of the Serenada cultivar (mean 138.9%), and the significantly lowest from flour of the Kandela cultivar (mean 134.9%). Cultivar variation in BY is also indicated by [PERSON] [27], while [PERSON] and [PERSON] [59] show no significant effect of cultivar on BY. In our study, significantly higher BY was obtained from flour from from INT (mean 137.2%) compared to ORG (mean 135.9%). In contrast, in a study by [PERSON] [27], no significant effect of farming system on BY was found. In our study, positive correlations were found between BY and parameters such as AC (r = 0.55), PC (r = 0.52), WG (r =0.51), WA (r = 0.74), and DY (r = 0.74), as shown in Figure 1.  
Bread yield is the ratio of the weight of bread produced to the amount of flour used in production, expressed as a percentage [61]. The higher the BY value, the more economically viable the production. The highest BY was generally obtained from flour from grain of the Serenada cultivar, regardless of the farming system used (Table S3). Bread Volume (BV) depended significantly on the year of grain harvest, the genotype (cultivar), and the farming system used (Table 3). The influence of meteorological conditions on BV is also indicated by [PERSON] [27]. In our study, the highest BV was characterised by bread baked from flour of the Mandaryna cultivar (mean 365.9 cm\({}^{3}\) 100 g\({}^{-1}\)), but significant differences in the values of this parameter were found only for bread baked from flour of the Kandela cultivar and bread baked from flour of the Mandaryna and Harenda cultivars. A significant effect of genotype on BV was also proved by [PERSON] [27] and [PERSON] et al. [31]. In our study, the significantly highest BV was characterised by bread baked from INT flour (366.4 cm\({}^{3}\) 100 g\({}^{-1}\)), BV from CONV, and ORG flour was at a similar level (means of 360.9 and 361.7 cm\({}^{3}\) 100 g\({}^{-1}\)), respectively. On the other hand, [PERSON] [27] showed no significant effect of farming system on BV. However, studies by [PERSON] et al. [9] indicate an increase in BV when fertilisation intensity is increased. Volume is an important quality parameter for bread. Loaves of bread with a large volume are perceived as more attractive by consumers. This parameter depends on the type and quality of flour, the raw material composition of the dough, and the technological process used [60].