Root spraying FeSO4 on spring wheat cultivars affects grain components and flour quality. Different FeSO4 amounts impact sulphur, iron, protein, and starch content, as well as gluten quality. FeSO4 spraying increases sulphur, iron, protein, SDS-sedimentation value, wet gluten, and gluten index. Amylose content and starch components vary among cultivars. FeSO4 spraying influences farinograph parameters, with S2 or S3 being optimal for rheological properties. Dry gluten content remains unchanged.