The researchers studied two types of wheat to see how enzymes affect starch production in grains. They found that the wheat with more starch had higher enzyme activity for making starch. The type of starch in the grain was determined by one specific enzyme. The timing and speed of starch accumulation were more important than how long it took. Enzymes like ADPGPPase and the ratio of SS to SPS played a big role in making starch. Overall, the enzymes SPS and ADPGPPase were crucial for making starch in wheat grains.