## 3 Results and Discussion
### Four Water Absorption and Rheological Properties of Dough  
Determination of flour water absorption, as well as the results of the farinographic analysis of the flour play a key role in the assessment of wheat flour baking quality [36,43]. The results of determinations of these parameters are presented in Table 3.  
Water absorption of the flour of the hybrid cultivars was considerably lower than for the Belissa population cultivar. However, the Hymalaya, Hyena, Hyfi, and Hyking hybrid cultivars were found to have similar or higher values of this parameter than the Honda population cultivar. The influence of the cultivar factor on significant differentiation of the flour water absorption and other traits of the wheat dough was also confirmed by [PERSON] et al. [29] and [PERSON] et al. [44]. Increased water absorption of flour with the increased N dose was determined at the range between 0.9 and 2.0% in the population cultivars and between 1.5 and 2.1% in the hybrid cultivars. Only for the Hyfi hybrid cultivar, the increased water absorption of flour was 0.6% for N\({}_{2}\) compared to N\({}_{1}\). [PERSON] et al. [7] also recorded increased wheat water absorption of flour under the influence of increased nitrogen fertilisation, but such a relationship was not shown by [PERSON] et al. [29]. A negative linear correlation was observed between water absorption of flour and specific volume of its bread (r = -0.64, \(p\) < 0.05) and positive between water absorption of flour and dough yield (r = 0.62, \(p\) < 0.05). \begin{table}
\begin{tabular}{c c c c c c c} \hline \multirow{2}{*}{**Cultivar**} & \multirow{2}{*}{**Nitrogen**} & \multicolumn{3}{c}{**Content in Flour [\%]**} & \multicolumn{2}{c}{**Gluten**} & \multicolumn{1}{c}{**Falling**} \\ \cline{3-7}  & & **Total Ash** & **Wet Gluten** & **Dry Gluten** & **Index [\%]** & **Number [s]** \\ \hline \multirow{2}{*}{[PERSON]} & N\({}_{1}\) & 0.45 s\({}^{-0}\pm 0.00\) & 24.1 s\({}^{-0}\pm 1.4\) & 8.4 s\({}^{-0}\pm 0.4\) & 99 e\({}^{-}\pm 0\) & 314 d\({}^{-}\pm 4\) \\  & N\({}_{2}\) & 0.40 s\({}^{-0}\pm 0.07\) & 27.4 d\({}^{-6}\pm 0.1\) & 9.3 d\({}^{-6}\pm 0.4\) & 98 s\({}^{-0}\pm 1\) & 296 s\({}^{-}\pm 6\) \\ \hline \multirow{2}{*}{[PERSON]} & N\({}_{1}\) & 0.52 c\({}^{-}\pm 0.04\) & 25.7 b\({}^{-}\pm 2.5\) & 8.7 b\({}^{-0}\pm 0.6\) & 96 c\({}^{-}\pm 2\) & 389 h\({}^{-}\pm 5\) \\  & N\({}_{2}\) & 0.44 s\({}^{-0}\pm 0.02\) & 28.6 f\({}^{-h}\pm 0.6\) & 9.7 f\({}^{-h}\pm 0.1\) & 96 b\({}^{-}\pm 0\) & 387 s\({}^{h}\pm 3\) \\ \hline \multirow{2}{*}{Hyfi} & N\({}_{1}\) & 0.59 e\({}^{-}\pm 0.02\) & 27.1 d\({}^{-6}\pm 0.1\) & 9.2 c\({}^{-6}\pm 0.2\) & 96 c\({}^{-}\pm 2\) & 210 b\({}^{-}\pm 0\) \\  & N\({}_{2}\) & 0.73 f\({}^{-}\pm 0.03\) & 30.3 h\({}^{-1}\pm 0.5\) & 10.2 b\({}^{-}\pm 0.2\) & 94 b\({}^{-}\pm 1\) & 190 a\({}^{-}\pm 1\) \\ \hline \multirow{2}{*}{Hyking} & N\({}_{1}\) & 0.69 f\({}^{-}\pm 0.02\) & 22.2 a\({}^{-}\pm 0.1\) & 7.9 a\({}^{-}\pm 0.1\) & 99 e\({}^{-}\pm 0\) & 309 d\({}^{-}\pm 2\) \\  & N\({}_{2}\) & 0.58 e\({}^{-}\pm 0.04\) & 25.2 b\({}^{-0}\pm 0.4\) & 9.0 b\({}^{-0}\pm 0.3\) & 99 e\({}^{-}\pm 0\) & 310 d\({}^{-}\pm 1\) \\ \hline \multirow{2}{*}{Hymalaya} & N\({}_{1}\) & 0.46 s\({}^{-0}\pm 0.02\) & 24.6 b\({}^{-}\pm 1.2\) & 8.5 s\({}^{-0}\pm 0.3\) & 98 d\({}^{-}\pm 1\) & 346 f\({}^{-}\pm 3\) \\  & N\({}_{2}\) & 0.54 d\({}^{-}\pm 0.09\) & 28.2 f\({}^{-h}\pm 0.8\) & 9.7 f\({}^{-h}\pm 0.2\) & 96 c\({}^{-}\pm 1\) & 324 c\({}^{-}\pm 2\) \\ \hline \multirow{2}{*}{Hypocamp} & N\({}_{1}\) & 0.43 a\({}^{-0}\pm 0.04\) & 24.4 a\({}^{-0}\pm 0.4\) & 8.3 a\({}^{-0}\pm 0.0\) & 97 c\({}^{-}\pm 2\) & 291 c\({}^{-}\pm 3\) \\  & N\({}_{2}\) & 0.41 a\({}^{-0}\pm 0.02\) & 28.2 f\({}^{-h}\pm 0.5\) & 9.6 f\({}^{-h}\pmThe dough development time remained in the range from 1.8 to 3.9 min. Significantly longer dough development time characterised only the Hymalaya and Hyvento hybrid cultivars, whereas the lowest value of this parameter was determined in the flour of the Honda population cultivar.