The researchers analyzed blends of bread wheat flour and durum wheat semolina to see how they affect bread quality. Different wheat varieties and replacement levels were tested, showing that the type of wheat used can impact dough behavior and bread properties. Adding durum wheat semolina to some bread wheat varieties can improve dough stability and loaf volume, but may decrease quality in others. Overall, using a mix of bread and durum wheats can result in acceptable bread characteristics, but may lead to lower bread volume.