**5. Conclusions**

The negative effect of *Fusarium* spp. contamination on the baking quality of wheat (*T. aestivum* L. and *T. spelta* L.) grain and flour was confirmed not only by the standard methods for technological quality determination but also by the rheological system Mixolab. This system reflected a good sensitivity to the quality changes evoked by *Fusarium* spp. infection. The significantly worsened rheological quality and the negative effect on the protein as well as starch part of the Mixolab curves were observed in wheat artificially inoculated by *Fusarium* spp. compared to wheat with natural *Fusarium* spp. contamination. No significant statistical differences were determined for both growing systems—organic and conventional. There were only visible contrasts between the monitored years.

Our results confirmed that some of the problems related to the rheological properties of flour during processing, which regularly occur in some years and in some areas may be caused by *Fusarium* spp. contamination. However, if the *Fusarium* spp. contamination is not too high and the content of mycotoxins in the kernels does not exceed the allowed hygienic limit, this wheat can be used (after any modification of the processing technology, if necessary).
