Mineral Composition and Baking Value of the Winter Wheat Grain under Varied Environmental and Agronomic Conditions

Table 3

Quality of grain and wheat flour depending on the research year, tillage, and nitrogen fertilisation (experimental treatments).

Treatment	Quality parameter
	Protein content in grain (g·kg^−1 d. m.)	Content of wet gluten (%)	Sedimentation value (cm^3)	Water absorption of flour (%)	Protein content in flour (g·kg^−1 d. m.)	Ash content in flour (%)
2013/2014	125.6^a	30.8^a	39.7^a	62.2^a	120.6^a	0.73^a
2014/2015	123.0^b	30.3^b	38.5^b	61.9^a	116.1^b	0.72^a
Conventional	122.7^b	30.5^a	39.8^a	61.9^a	118.3^a	0.72^a
Reduced	122.7^b	30.2^a	38.4^a	61.8^a	117.2^a	0.74^a
Strip-till	126.1^a	30.5^a	39.0^a	62.3^a	119.6^a	0.73^a
100 kg·N·ha^−1	114.4^b	27.6^b	31.9^b	61.3^b	111.3^b	0.73^a
200 kg·N·ha^−1	133.3^a	33.5^a	46.3^a	62.7^a	125.4^a	0.73^a