Nitrogen application can affect the quality of wheat grain. A study looked at two wheat cultivars, one with strong gluten and one with weak gluten, to see how different nitrogen levels impacted grain quality. They found that the amount of nitrogen applied affected the starch and protein properties of the grain. Increasing nitrogen levels led to changes in starch content, protein components, and processing quality. The study showed that the right amount of nitrogen could improve grain hardness and processing quality, but too much nitrogen had negative effects. Overall, the findings suggest that nitrogen application plays a crucial role in determining the quality of wheat grain.