The researchers studied how using immature wheat in flour blends affects bread properties. They harvested wheat at different maturity stages and made flour blends with immature wheat. They found that immature wheat flour decreased water absorption and dough stability in some blends. Leavened bread made with certain flour blends had better physical properties. Using immature wheat blends improved the diameter and spread ratio of flat bread. The best ratio for using immature wheat flour in blends was 20% for whole wheat flour and 10% for refined white flour.