The researchers tested a new way to make bread in a lab using less flour. They compared making bread with 10g of flour to the usual 250g. They found that the small-scale method worked well and gave similar results to the standard method. The size of the bread loaves was related to the type of starch in the flour. However, the small-scale method couldn't tell the difference between different types of wheat very well. This shows that more work is needed to improve the small-scale method for testing bread.