The researchers studied different types of wheat grown in India to find out which ones are best for making biscuits, soft wheat products, and bread. They looked at various characteristics like grain texture, protein levels, and gluten quality. They found that HS490 is great for biscuits, while HI1563 and DBW14 need some improvements for better biscuit quality. Some varieties like K307 and DBW17 are good for making raised bread. The researchers suggest using a method called marker-assisted backcross breeding to create wheat varieties that are perfect for specific uses.