The researchers studied how enzymes involved in making starch in wheat grains affect the quality of the wheat. They looked at four different types of wheat and found that those with higher starch content had different enzyme activities compared to those with lower starch content. The enzymes involved in making starch peaked in activity between 12 and 24 days after pollination. The rate at which amylose (a type of starch) accumulated was closely linked to the activity of one specific enzyme. Overall, the enzymes involved in starch synthesis in wheat grains work together to determine the final starch content of the wheat.