The researchers analyzed 30 different types of wheat in Xinjiang to understand their quality traits. They used principal component and cluster analyses to group the wheat varieties based on their flour, protein, and starch qualities. The analysis showed that the wheat varieties could be categorized into four groups based on their characteristics. Some wheat varieties had good gluten and starch properties but low protein content, while others had high protein content but low gluten index. This study provides valuable information for breeding better wheat varieties in the future.