In addition to genetics, nitrogen fertilization plays a crucial role in determining wheat quality. It influences both the final crude protein concentration and the associated protein quality in the grain. These factors are directly reflected in the baking quality of the wheat. Key aspects include the timing, rate, and specific doses of nitrogen fertilization. For instance, nitrogen application early in the growing season has a greater impact on tillering, whereas later applications more strongly influence grain filling and, consequently, protein concentration in the grain. The effects of timing and application rates are significant. Additionally, the form of nitrogen, such as nitrate-based or ammonium-based fertilization, also impacts the eventual protein quality. Storage proteins in grain develop during ear development and the grain-filling phase, during which specific prolamins are formed sequentially. Under drought stress, the development of gliadins and glutenins in the grain also adapts. This presentation will discuss results from various trials and provide an overview spanning from crop cultivation to bread quality.