In the study the effect of nitrogen fertilization of durum wheat on grain and flour properties was examined. Grain of four durum wheat varieties: ‘Durabon’, ‘Durabonus’, ‘Duraprimus’ and ‘Rusticano’ cultivated in the Swadzim at Experimental Station of Agricultural University of Poznań were investigated. Three different doses of nitrogen fertilization (50, 100 and 150 kg per hectare) were applied during plant growth. In addition, grain cultivated in the same conditions without any nitrogen fertilization was examined. The results indicate that nitrogen fertilization had a distinct effect on grain physical characteristics such as hardness and vitreousness. It also influenced protein and wet gluten content in flour. No significant effect on carotenoids content and colour of pasta dough was observed.

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