The researchers studied new types of common wheat to see how good they are for making food. They looked at things like protein and gluten levels in the grain, as well as how well the flour absorbs water and how big the bread turns out. They found that some types of wheat were better for making bread than others, with one called Wilejka being the best. They also found that the spring wheat Alibi had the most dietary fiber. Overall, the wheat they tested was good for making food and could be used in the food industry.