The study looked at how the properties of dough made from different types of winter wheat affect the texture of bread. They used tests to measure the characteristics of the dough and analyzed images of the bread crumb to see how fine and uniform it was. The researchers found that certain wheat cultivars produced bread with better texture when the dough had specific properties, like high energy and resistance. Cultivars Klara, Barbara, Žitarka, and Golubica were particularly good at making bread with fine and uniform crumbs when the dough had optimal characteristics.