## 3 Results and Discussion  
### Four Quality Assessment  
Ash Content (AC) in the tested flours was significantly influenced by the year of grain harvest and the genotype (cultivar) (Table 1). Interactions between the tested cultivar and the farming system were also indicated, and are presented in the Supplement File (Figure S1a). Flours obtained from grain harvested in 2020 and 2021 had the highest AC content (mean 0.76 and 0.73% d.m., respectively), the lowest in 2019 (mean 0.65% d.m.). However, [PERSON] et al. [23] and [PERSON] [27] did not show such relationships. The AC content in flours from grains of various wheat cultivars ranged from 0.66% d.m. (Harenda cultivar) up to 0.79% d.m. (Serenada cultivar). Differences in the AC content in flour are also indicated by other authors [9; 28; 29; 30; 31]. Our research did not indicate a significant impact of the farming system on the AC content; however, flours from CONV grain were characterized by the highest ash content. Nevertheless, research by [PERSON] et al. [32] and [PERSON] et al. [33] indicate a higher AC content in flour obtained from grain from ORG. Flours obtained from spring wheat grains generally contain more ash than flour from winter wheat [34], which is due to the smaller size of the grains and poorer proportions between the endosperm and the pericarp and seed coat, which contains the most minerals [35]. In Poland, based on the ash content, wheat flour is classified into types [36], on the basis of which their purpose is determined. Minerals are nutritionally important ingredients [37]; however, the oversupply of them causes darkening of the colour and poorer baking value of the flour [31]. Protein Content (PC) in the tested flours depended significantly on the year of grain harvest, genotype (cultivar), and the farming system used during cultivation (Table 1). Flours from grain harvested in 2021 had the highest PC content (mean 13.7% d.m. ), which may be related to meteorological conditions favouring the accumu  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Source** & **AC** & **PC** & **WG** & **GI** & **FN** \\
**of Variation** & **[\% d.m. ]** & **[\% d.m. ]** & **[\%]** & **[\(\longrightarrow\)]** & **[s]** \\ \hline
**Year** & ** & ** & ** & ** & ** \\ \hline
2019 & 0.65 \(\pm\) 0.03  & 28.7 \(\pm\) 4.48  & 290 \(\pm\) 0.86  & 290 \(\pm\) 0.76  & 13.2 \(\pm\) 1.46  & 31.8 \(\pm\) 3.89  & 95 \(\pm\) 2.84  & 505 \(\pm\) 50.5  \\ \hline
2020 & 0.76 \(\pm\) 0.06  & 13.2 \(\pm\) 1.46 [FOOTNOTE:6]Footnote 6: Data are reported as means \(\pm\) standard deviations; abbreviations: n.s.—not significant, **——significant (different letters on the top of data: \(\mathrm{a},\mathrm{b},\mathrm{c}\) are significantly different at \(\alpha\) = 0.05) between means according to [PERSON]’s test. Abbreviations: AC——ash content; PC—protein content; WG—wet gluten; GI——gluten index; FN—plant (warm and humid April) and the deposition of protein substances in the wheat grain (warm June) [21]. Grain flour from the 2019 harvest contained the least PC. The content of this ingredient was lower by 0.7 p.p. than in flours from 2021 and by 0.5 p.p. lower than in flours from 2020. Similar relationships were found for the protein content in the grain from which the tested flours were obtained [21]. [PERSON] et al. [29] also indicated the significant impact of meteorological conditions on the protein content in flour. Own research also showed cultivar differences in the PC in flours, which ranged from 12.9-14.3% d.m. Flours from the Serenada cultivar had the significantly highest total PC. In flours from other wheat cultivars, the PC content was similar (means 12.9-13.0% d.m.). Cultivar differences in PC are also indicated by other authors [11; 31; 37; 38]. A significant impact of the farming system on PC was also found in this research. The use of intensive production, as indicated in the literature, increases the PC in wheat grain [21; 27; 37; 39; 40; 41; 42], and thus in the final product, which is flour [27; 32].