Özet:

: The present study was undertaken to determine the effect of different sowing strategies and spring nitrogen (N) fertilizer rates on the technological quality of winter wheat ( Triticum aestivum L.) grain in terms of its milling quality, protein complex quality, and enzyme activity (falling number). Winter wheat grain for laboratory analyses was produced in a small-area field experiment conducted between 2018 and 2021 in the AES in Bałcyny (53°35′46.4″ N, 19°51′19.5″ E, NE Poland). The experimental variables were (i) sowing date (early: 6 September 2018, 5 September 2019, and 3 September 2020; delayed by 14 days: 17–20 September; and delayed by 28 days: 1–4 October), (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) at BBCH stages 22–25 and 30–31, respectively. A sowing delay of 14 and 28 days increased the bulk density (by 1 and 1.5 percent points (%p), respectively), vitreousness (by 3 and 6%p, respectively), and total protein content of grain (by 1% an 2%, respectively). A sowing delay of 14 days increased grain hardness (by 5%), the flour extraction rate (by 1.4%p), and the falling number (by 3%) while also decreasing grain uniformity (by 1.9%p). In turn, a sowing delay of 28 days increased the wet gluten content of grain (+0.5–0.6%p) and improved the quality of the protein complex in the Zeleny sedimentation test (+1.5%). An increase in sowing density from 200 to 300 live grains m −2 led to a decrease in grain uniformity (by 2.6%p), the total protein content (by 1.5%), and the wet gluten content of grain (by 0.7%p). A further increase in sowing density decreased grain vitreousness (by 1.4%p). The grain of winter wheat fertilized with 40 and 100 kg N ha −1 in BBCH stages 22–25 and 30–31, respectively, was characterized by the highest hardness (64.7), vitreousness (93%), flour extraction rate (73.9%), total protein content (134 g kg −1 DM), wet gluten content (36%), and Zeleny sedimentation index (69 mL).

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