A three years study was carried out in two experimental sites to analyse the influence of increasing nitrogen fertilisation on baking quality parameters of wheat. Varieties of various quality levels were studied. An increasing nitrogen fertilisation had a positive impact on the majority of the quality parameters. Yield, protein content and quality increased, as well as grain hardness. The nitrogen content per grain, but also in the straw, was more important with the higher nitrogen applications. Dough stability to kneading increased and loss of consistency decreased. Water absorption was optimal at approximately 145 units of nitrogen. The nitrogen fertilisation tended to increase maximal gelatinisation as well as tenacity and the relationship between tenacity and extensibility of the dough. Varieties of diverse quality levels mostly reacted the same way. The variety determines the quality index, but the nitrogen fertilisation influences positively its various components. The marginal profit of quality and yield in grains decreased with each additional nitrogen contribution.
Influence of nitrogen fertilisation on baking cereals quality