The influence of wheat N-fertilization and grain moistening on some chosen physical properties of wet gluten have been studied by means of the Glutomatic System. The study material were grain samples of four Polish wheat cultivars (Triticum aestivum L.) grown at two N-fertilization levels (50 and 150 kg N ha-1). Grain samples for moistening were placed for 6 h between the layers of blotting paper imbibed with distillate water. Then, glutomatic determinations such as quantity and moisture content of wet gluten, gluten index (GI) and thickness of a dry gluten cake were carried out on the grain samples dried at room temperature and on the non-moistened grain. Increasing fertilization levels resulted in a significant decrease of GI and thickness of the dry gluten cake as well as lower losses in the moisture level as measured by centrifuging wet gluten. Application of a moistening treatment improved gluten quality which was reflected in a significant increase in GI and thickness of the gluten cake. It was also observed in the lower shares of the non-bound water in the freshly washed out gluten. Moreover, a strong relation of the GI value and moisture content in the wet gluten was found.