The study looked at 15 types of wheat grown in eastern Croatia to see how their protein quality affects breadmaking. They analyzed the gluten proteins in the wheat to see which ones were present and in what amounts. They found that wheat with specific gluten protein combinations, like subunits 5+10 at Glu-D1 locus, made better bread. Cultivars with optimal proportions of certain gluten proteins were rated as having very good or good breadmaking quality. On the other hand, wheat with higher levels of certain proteins, like monomeric gliadins, made poorer quality bread. So, the type and amount of gluten proteins in wheat can affect how good the bread turns out.