The researchers studied how nitrogen and sulfur fertilization affect the quality of wheat grain used for making bread. They looked at 24 different types of wheat grown in Argentina and found that nitrogen fertilization can change the bread-making quality of wheat depending on the sulfur levels in the soil. Some wheat types responded well to sulfur fertilization, while others did not. They also discovered that certain genetic traits in wheat can influence its baking quality more than others. Overall, sulfur fertilization can improve the baking quality of wheat, especially in certain types of wheat and in soils with low fertility.