The main baking properties (wet gluten content, flour protein content, baking industry value) were tested in five winter wheat cultivars (GK Öthalom, Lupus, Pannonikus, Mv Toldi, Genius) in the Hajdúság region on calcareous chernozem soil in a long-term experiment in 2010, 2011 and 2012. The results of the analysis showed that fertilisation had the most significant effect on the baking quality parameters of the wheat varieties. The effect of fertilisation determined by dissolving the variance components is 56%, 57% and 70% in the case of gluten content, the flour protein content and the valorigraph score, respectively. The effect of the cultivar was average (30%, 37% and 24%), while the crop year effect was more moderate (14%, 6% and 6%). The best baking quality parameters were obtained in the N120+PK fertiliser treatment. Of the different cultivars, Mv Toldi had the best quality and quality stability.

Keywords: winter wheat, fertilisation, effect of crop year, baking quality