Common wheat (Triticum aestivum L. subsp. aestivum) is one of the most important raw materials for human consumption. It is therefore important that it is produced in sufficient quantities and that the crop is of the best possible quality. Nitrogen fertilization, among other factors, has a significant impact in achieving aforementioned goals. Wheat needs about 150 kg of nitrogen per hectare for a good and quality crop under normal growth conditions. This dose should be divided into multiple instalments, ordinarily three. The first and second fertilization treatments contribute most to increasing the yield, while the third and last fertilization treatment improves the baking quality of wheat. It is of great importance that the fertilization be done at certain stages of growth, that is when the wheat plants need nitrogen the most. Correctly estimating the time of fertilization makes the production as economical as possible. Growers strive to maximise the production effect and simultaneously minimise nitrogen losses. An unusually high amount of nitrogen has a negative impact on the environment. One of the most important characteristics for determining the quality of wheat is grain protein content. It is dependent upon environmental factors, wheat variety, soil nutrients and the time of crop harvest. Significant quality parameters which define the baking quality of wheat and are measured before wheat purchase are also hectolitre weight, sedimentation value and falling number. The aforesaid parameters determine the quality of wheat, while various laboratory analyses determine the quality of wheat flour.
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