The amount and type of gluten proteins in wheat affect the quality of bread dough. A study looked at 42 wheat varieties to see how different gluten protein levels influenced dough properties and bread quality. They found that the Glu-D1 gene had the biggest impact on gluten protein quantity and bread quality. Certain gluten protein subunits, like 12N at Glu-A1, were more important for dough quality. Varieties with a 1B/1R gene translocation had lower gluten protein levels and made poorer bread. Having the right mix of gluten proteins and high levels of them is crucial for making good bread dough.