The researchers wanted to find a faster and more reliable way to test the quality of gluten in wheat flour for bread-making. They compared a new method called GlutoPeak tester on whole-wheat flour with traditional tests on refined white flour. The results showed that the GlutoPeak data from whole-wheat flour matched well with the data from traditional tests. They found that certain measurements from the GlutoPeak tester, like MT and torque 15 sec after maximum torque, were especially helpful in assessing gluten quality in whole-wheat flour. This new method could be a quick and accurate way to evaluate gluten quality in wheat breeding programs.