The researchers studied two types of wheat to see how enzymes affect starch production in their grains. They found that the wheat with more starch had higher levels of certain enzymes involved in starch synthesis. The activity of one enzyme, GBSS, was linked to the amount of amylose in the grain. The timing and rate of starch accumulation were more important than how long it took. The researchers also discovered that AGPase and the ratio of two enzymes, SS and SPS, played key roles in starch production. Overall, the findings suggest that multiple enzymes, not just one, are important for making starch in wheat grains.