Grain starch content in wheat affects its quality for making bread. High-starch wheat is better for weak-gluten types, while strong-gluten wheat should have lower starch levels. Protein content in wheat is linked to quality indicators like gluten content and dough properties. For top-quality strong-gluten wheat, starch content should be below 68.8% and amylose content below 13.5%. Second-class strong-gluten wheat should have starch content below 71.1% and amylose content below 14.5%. Good-quality weak-gluten wheat should have starch content above 78.5% and amylose content above 17.3%.