The objective of this study is to assess the impacts of additional N fertilization on agricultural traits, flour characteristics, and noodle quality of O-free, a variety known for reduced allergy effects. With increasing fertilization rates, both culm length and spike length showed an increase, accompanied by a rise in grain nitrogen removal due to higher protein content in the grains. The leaf area index (LAI) reached its peak during the booting stage, while the canopy LAI peaked at 21 days after flowering (21-DAF). Although LAI of plant was higher in the treatments with additional nitrogen (N1 and N2) compared to the control (N0), there was no significant difference observed in canopy LAI. Chlorophyll fluorescence values were highest at 21-DAF and lowest at 35-DAF, regardless of the fertilizer rate. The dry weight of leaves and stems was highest at 7-DAF in N0 and N1 treatments, but at 21-DAF in N2 treatment. During grain filling, the nitrogen content decreased in leaves and stems, while it increased in the grains. With higher fertilization rates, there was an increase in the moisture content, flour color value, protein content, and sedimentation value of flour, whereas the particle size of flour decreased. Dough extensibility, mixing time, and protein strength showed an increase as the fertilizer rate increased, but dough stability decreased. The control exhibited the highest starch gel stability and aging, while N1 had the lowest starch swelling. Cooked noodles demonstrated increased brightness, thickness, and hardness with increasing fertilizer rate, but elasticity and viscosity showed no significant changes.
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