The researchers studied different types of proteins in wheat seeds to see how they affect bread quality. They looked at eight wheat genotypes over two years with different weather conditions. By analyzing the proteins in the wheat, they found that certain alleles of the proteins were linked to better bread quality. The wheat genotypes with a specific allele at the Glu-D1 locus had the best quality traits, such as higher protein content and larger loaf volume. The study showed that the genetic makeup of the wheat plays a significant role in determining the quality of bread made from it.