The researchers studied eight wheat varieties from Suceava to see how their protein content and gluten structure affect baking quality. They found that higher protein levels in the wheat correlated with better gluten protein fractions, which are important for dough elasticity and bakery product quality. Specifically, there were strong relationships between protein content and gluten proteins, as well as between wet gluten and specific gluten fractions. These findings help us understand how different wheat varieties can impact the final quality of baked goods.