The composition of certain proteins in wheat affects the quality of bread made from it. Researchers studied 163 Chinese wheat varieties and 11 foreign ones to see how different protein compositions influenced bread quality. They found that some protein subunits had a bigger impact on Chinese wheat than on foreign wheat. By increasing the presence of specific protein subunits, like 5+10, 13+16, and 17+18, the breadmaking quality of Chinese wheat can be improved. This study suggests that adjusting the quality scoring system for Chinese wheat could help breed better varieties.