The researchers tested the effect of adding Wheat Amylase Rich Food (ARF) to whole wheat flour from three different types of wheat. They wanted to see how this affected the quality of bread made from the flour. By adding ARF at different levels, they found that bread volume increased significantly, with the best results seen when 3% ARF was added to one type of wheat. The bread made with 1% ARF was rated as the most liked, while the one with 3% ARF was the least liked. Overall, adding 1% ARF to Bhalia wheat resulted in bread that was almost as good as the standard bread. This shows that adding ARF to whole wheat flour can improve the bread-making properties, especially the volume of the loaf.