A new type of waxy wheat called Jinuo116 was studied to see how it could improve the quality of noodles and steamed bread. Researchers found that Jinuo116 had stable grain characteristics, dough properties, and starch properties. By blending Jinuo116 flour with other types of wheat flour, they discovered that it greatly improved the texture and taste of noodles and steamed bread. The best results were seen when Jinuo116 flour was blended at specific ratios with non-waxy wheat flour. Overall, Jinuo116 flour can be used to enhance the quality of food made from non-waxy wheat.