The study looked at how different types of gluten proteins in wheat affect its quality for making bread. By analyzing 54 wheat varieties, researchers found that the combination of specific gluten proteins did not vary much among high-quality wheat varieties. Some wheat varieties had a combination of five gluten proteins, while others had three. Interestingly, a certain combination of gluten proteins in one wheat variety, Xiaoyan No. 6, seemed to be linked to better wheat quality compared to average wheat varieties.