The researchers studied how different types of starch granules in wheat affect its characteristics. They looked at the shapes of the granules and the amounts of amylose and amylopectin in them. They found that amylose forms earlier than amylopectin, but amylopectin ends up being more abundant. B-type starch granules swell more than A-type ones. Overall, the shape of the granules can be normal or abnormal, and amylopectin levels are higher and correlate with total starch content.