## 3 Results and Discussion
### The Flour Baking Quality Assessment  
The flour baking quality assessment was completed via the laboratory baking method, comparing the results of the course of individual dough production phases and the assessment of the obtained product [5,6]. The dough from Belissa population cultivar was characterised by a significantly higher dough yield, and the Hybery hybrid cultivar had the lowest compared to the remaining cultivars (Table 4). The difference in terms of this parameter in the assessment of the baking process of the dough from Belissa population cultivar and Hybery hybrid cultivar flour was 13.0%. In the conducted study, as in the study by [PERSON] et al. [8] on winter wheat, a positive impact of the N\({}_{2}\) dose on dough yield occurred. The total baking loss was similar in the majority of cultivars, and for the hybrid cultivars, the lowest value was observed for the Hyfi cultivar (N\({}_{1}\)) and highest for the Hyvento cultivar (N\({}_{2}\)). The dough yield obtained from the hybrid flour ranged between 142.3 and 148.5 cm\({}^{3}\). The lower the baking loss, the higher the bread yield that was observed for hybrid the Hybery (N\({}_{1}\), N\({}_{2}\)), Hyfi (N\({}_{2}\)) and Hymalaya cultivars (N\({}_{2}\)), without an impact of the N doses on the value of this parameter. The bread yield and Dallmann porosity index of the crumb were positively correlated (r = 0.48 and r = 0.49, \(p\) < 0.05) with the gluten index. Bread volume is one of the basic traits taken into account for bread quality assessment and it was slightly variable for the hybrid wheat cultivars. The Hybery and Hyvento hybrid cultivars had significantly higher value of this parameter than the remaining cultivars. The Hyvento hybrid cultivar was characterised by the lowest bread yield and the concomitant highest gluten quality (GI < 95), which was confirmed by [PERSON] et al. [5] who indicated that the GI value is strongly correlated to bread quality. The influence of the cultivar's factor was also noted in the comparison of the bread yield parameter from the flour of the Hypocamp hybrid cultivar obtained from grains cultivated with a higher nitrogen dose (N\({}_{2}\)), it was much lower than that obtained with the flour of the Hybery hybrid cultivar cultivated with a lower level of nitrogen fertilisation (N\({}_{1}\)). A significant impact of N dose on bread volume was determined only for the Hymalaya and Hyvento hybrid cultivars. However, a lower bread volume, by 12.5 and 13.5% respectively, characterised the breads made from the flour of these cultivars fertilised with the N\({}_{2}\) dose. [PERSON] et al. [8] also were unable to demonstrate a direct effect of N fertilisation on bread yield and volume, whereas the same effect was confirmed by [PERSON] et al. [6]. The Dallmann porosity index of crumb was good or very good. Also, in the case of the Hybery and Hyvento hybrid cultivars, the crumb of breads with the highest volume received the best score. The amount of crumb moisture content depends on a variety of factors, including the recipe and baking parameters, which is confirmed in the presented results, as the mentioned cultivars were distinguished by higher water absorption of the flour, and this parameter determines the amount of water in the recipe for the bread dough. The crumb moisture content from wheat flour obtained from the grain (N\({}_{1}\)) of the hybrid cultivars was undifferentiated, and a higher crumb moisture content was found for Belissa and Honda population cultivars. However, in the case of the N\({}_{2}\) dose, a higher crumb moisture content was observed in the breads made from the flour from the Hybery, Hyena, Hymalaya, and Hypocamp hybrid cultivars. Statistical analysis revealed a positive linear correlation between crumb moisture content and dough yield (r = 0.65, \(p<0.05\)).