The researchers wanted to make bread that people with gluten-related disorders could eat without getting sick. They used a special enzyme called Aspergillus niger prolyl-endopeptidase (AnPEP) to change the gluten in wheat flour. They also added amaranth, a type of grain, to the bread. After testing different conditions, they found that using a 20% wheat flour mixture with AnPEP for 8 hours at 35°C made the best bread. This bread had almost no gluten that could cause a bad reaction in people with gluten-related disorders. Adding amaranth to the bread helped make it taste good and have a nice texture. This study shows that it's possible to make gluten-reduced bread that still tastes good and is safe for people with gluten-related disorders to eat.