The researchers studied how different types of wheat and where they are grown affect the quality of the grain. They used 9 wheat varieties with different gluten strengths and planted them at 6 locations in Inner Mongolia. They found that the quality of wheat is influenced by both the type of wheat and where it is grown. Wheat with strong gluten had high protein and ash content, while wheat with weak gluten had high ash content and good starch quality. Different locations also affected the quality of the wheat, with some areas showing better mixograph performance and others having higher flour yield.