The study looked at different types of proteins in wheat to understand their impact on bread quality. They found that wheat gluten is made up of two groups of proteins, high and low molecular weight glutenin subunits. In Iranian wheat, they identified 11 high molecular weight subunits and 9 low molecular weight subunits. They also looked at specific genes related to these subunits and found different variations in their frequencies. This research helps us understand the genetic diversity of wheat proteins, which can affect the quality of bread made from different wheat varieties.