The study looked at how adding different amounts of gluten and starch to wheat flour affects its properties. They used three types of wheat flour with varying gluten strengths and found that adding more gluten made the dough stronger but reduced viscosity. Adding more starch made the dough weaker but increased viscosity. The amount of gluten and starch didn't affect moisture absorption or gelatinization temperature much. Overall, the effects were similar across different types of wheat flour, but the extent of the changes varied.