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prolamins in grain. This indicates that, even though some variants of fertilization with nitrogen favored the accumulation of protein in the grain, it was mainly the content of monomeric proteins that increased. The increase in their mass, due to a significant predominance in triticale grain, is undesired for potential use in baking. It suggests a lack of possibility for improvement of baking properties in triticale grain as a result of tested variants of fertilization. Key words:

Impact of nitrogen fertilization on the yield and content of protein fractions in spring triticale grain