Quality of Winter Wheat Flour from Different Sowing and Nitrogen Management Strategies: A Case Study in Northeastern Poland

The study analyzed the effect of nitrogen (N) management and different sowing parameters of winter wheat on the flour quality, rheological properties of flour, and bread quality. Flour was obtained from winter wheat grain produced during a field experiment conducted in 2018–2021. The experiment involved three factors: (i) the sowing date (early (3–6 September), delayed by 14 days, and delayed by 28 days), (ii) sowing density (200, 300, and 400 live grains m−2), and (iii) split application of N fertilizer in spring (40 + 100, 70 + 70, and 100 + 40 kg ha−1 in the full tillering stage and the first node stage, respectively). A 28-day delay in sowing increased the total protein content of the flour, water absorption capacity of the flour, dough development time and stability, and degree of softening. When sowing was delayed by 14 or 28 days, the crumb density decreased without affecting the loaf volume. A sowing density of 400 grains m−2 had a positive impact on the flour color, dough stability, and loaf volume. The flour color and dough stability were enhanced when N was applied at 100 + 40 kg ha−1, respectively. In turn, the total protein content of flour peaked when it was applied at 40 + 100 kg N ha−1. The quality of flour improved when winter wheat was sown at a density of 400 live grains m−2 with a delay of 14 or 28 days and supplied with 100 kg N ha−1 in the full tillering stage and 40 kg N ha−1 in the first node stage.