The researchers wanted to see if they could add barley or soy flour to wheat flour to make bread using a special enzyme called transglutaminase. They found that adding barley or soy flour with transglutaminase made the dough absorb more water. The bread made with barley flour and transglutaminase was better, even with a small amount of barley flour. However, the quality of bread made with soy flour did not improve much with transglutaminase.