The study looked at how different genetic factors in wheat affect dough quality and bread-making. They found that certain alleles at the Glu‐1 and Glu‐3 loci can impact dough and baking properties. Lines with specific alleles had better dough and baking results compared to others. The alleles at the Glu‐ B3 locus had a bigger influence on dough quality than those at Glu‐ A3 or Glu‐ D3 loci. The interactions between alleles at these loci also played a significant role in determining dough and baking outcomes.