The quality of wheat is mainly determined by the gluten protein it contains. Scientists tested different methods to measure gluten quality in OS wheat cultivars. They found that the gluten index method is a quick and reliable way to assess both the quantity and quality of gluten. By analyzing 15 winter wheat cultivars, they discovered that most had good bread-making gluten, while a few had strong gluten suitable for improving other wheat varieties. The study showed that the gluten index method provides more information about wheat quality than just measuring wet gluten.