The quality of wheat is influenced by its protein composition. Different wheat varieties were studied, with Morvarid and Sirvan showing the best quality. The Chamran variety is best for baking Taftoon bread. The Sepahan variety had the lowest quality. Using a special machine, researchers found that certain protein subunits, like Dy10, Dy3, and Dx5, affect wheat quality the most. For flatbreads, the Bx17 subunit is crucial.