The study looked at 330 types of wheat in China to see how their dough and flour quality has changed over time. They found that the dough's properties like how long it takes to develop and stay stable have improved since 1986. The flour quality, on the other hand, has stayed the same. The sedimentation value of the flour is a good indicator of how the dough will turn out. Overall, Chinese wheat varieties have gotten better at making dough, but the flour quality has remained consistent.