The researchers studied how different types of proteins in wheat affect the quantity and quality of gluten. They looked at 33 different types of wheat to see how 8 specific proteins influenced gluten traits. They found that certain proteins on different chromosomes had positive effects on gluten quantity and strength. By combining specific proteins, they were able to improve both the amount and quality of gluten in wheat. This study helps us understand how to breed wheat with better gluten for making products like bread and pasta.