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

Table 5

Properties of bread depending on the environmental and agronomic conditions of grain production—experimental treatments.

Treatment	Bread volume (cm^3)	Bread weight (g)		Loss (%)
		After baking	After 24 h	Baking loss	Total baking loss
2013/2014	415^b	286.0^b	274.8^a	4.67^a	8.40^a
2014/2015	441^a	290.3^a	279.1^a	3.23^a	6.98^a
Conventional	423^a	288.1^a	277.3^a	3.98^a	7.56^a
Reduced	411^a	289.0^a	277.7^a	3.65^a	7.45^a
Strip-till	449^a	287.3^a	275.8^a	4.22^a	8.07^a
100 kg·N·ha^−1	428^a	286.6^a	275.3^a	4.48^a	8.22^a
200 kg·N·ha^−1	428^a	289.7^a	278.5^a	3.42^a	7.16^a