Swedish wheat cultivars with different gluten proteins were studied to see how genetics and growing conditions affect bread quality. The type of gluten protein and where the wheat is grown both play a big role in how good the bread turns out. Cultivars with 5+10 gluten proteins had stronger gluten but were less consistent than those with 2+12. Some cultivars like Drabant and Avle stood out for making good bread consistently over multiple years. Tarso, despite having strong gluten proteins, didn't make great bread possibly due to a genetic change from rye.