The goal of the research was to understand how different factors affect the quality of flour in winter bread wheat. The researchers studied how things like weather, planting dates, and previous crops influenced the protein and gluten content of the wheat. They found that the type of wheat variety had the biggest impact on flour quality, followed by the weather conditions during the growing season. Planting dates and previous crops also played a role, with wheat grown after soybeans having the highest protein and gluten content. Overall, shifting planting dates later led to higher quality flour.