This article presents quality evaluation of flour and bread from winter wheat grain cv. Bogatka, obtained from the field experiment conducted in the years 2006-2009. Experimental factors included: plant protection (extensive, intensive), nitrogen fertilization (60, 100, 140, 180 kg·ha^-1), harvest time (optimum and delayed for 2 weeks) as well as the grain storage time. Directly after the harvest and after a half-year storage, quality evaluation of flour and bread baked from it was conducted. Determination included: sedimentation index, falling number and water absorption of flour, as well as volume and density of bread crumb. Organoleptic evaluation of its quality was also conducted. Intensive plant protection, nitrogen fertilization of 140 and 180 kg N·ha^-1, grain harvest at optimum time and its short storage guaranteed obtaining flour of good quality parameters. Bread baked from it was characterized by good volume, porosity and texture of crumb, crust colour, good smell and taste. Bread baked from flour from wheat grain which was fertilized with 60 kg N·ha-1, after extensive agrophage control and delayed harvest time, was characterized by a large number of irregular pores, dense crumb, lower elasticity, as well as by a crust which was cracked, too dark and coming off the crumb.

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