Low temperatures can affect the quality of wheat grains, which is important for food and economic value. Researchers studied how different levels and durations of cold temperatures during wheat growth stages impact grain quality. They found that low temperatures can increase protein levels and processing quality but decrease starch levels and appearance quality. The effects were more pronounced during the booting stage than the jointing stage. Cold degree days were a good measure of the impact of low temperatures on grain quality, with canopy temperature showing stronger correlations with nutritional quality. This information can help breed high-quality wheat in future climate conditions.