The study looked at how making bread affects the amount of healthy compounds called phenolic acids in different types of wheat. They found that using a certain method to extract these compounds resulted in higher levels compared to another method. Ferulic acid was the most common phenolic acid found, especially in whole wheat. Overall, whole wheat had more phenolic acids than refined wheat. Interestingly, baking bread did not significantly change the amount of phenolic acids, meaning that the health benefits of these compounds are still present in bread made from both refined and whole wheat flour.