The researchers studied the protein patterns in 86 types of Indian wheat seeds to understand their bread-making quality. They used a technique called electrophoresis to analyze two main types of proteins, gliadins, and glutenins. They found significant differences in the protein patterns of these wheat genotypes, especially in the molecular weight ranges of 40-45, 33-37, and 29-32 kDa for gliadins, and 75-110, 40-46, and 22-36 kDa for glutenins. By comparing these patterns, they created a genetic map showing how closely related the different wheat types are to each other.