In the study, scientists worked on breaking down wheat straw using special enzymes helped by a substance called Tween-20. They used a mix of cellulase and β-glucosidase enzymes to do this. By testing different factors like temperature, substrate amount, Tween-20 and enzyme levels, they found the best conditions. They discovered that at 50 ℃ with 100 g of straw in the mix, using 0.03 g of Tween-20 and 15 FPU of enzymes, they could get 46.1 g/L of sugar after 72 hours. This means they figured out the best way to turn wheat straw into useful sugars that can be used in various products.