The researchers wanted to figure out how much wild yam flour can be added to wheat flour to make good bread. They found that adding yam flour reduced the bread's quality by making the dough less stretchy and affecting its ability to rise. The bread also ended up smaller in size. The starch in the flour got damaged, which made the bread less fluffy. However, adding less than 10% yam flour still resulted in bread that looked and tasted good to consumers.