The study looked at how different levels of nitrogen in the soil affect the quality of gluten in eight types of wheat. They used six nitrogen levels on wheat with different gluten structures. They found that as nitrogen levels increased, the wet gluten content also increased in all wheat types. However, the effect on gluten quality varied among the different wheat types. Some wheat types had better gluten quality with lower nitrogen levels, while others had better quality with higher nitrogen levels. Overall, the study showed a strong positive relationship between nitrogen levels and gluten content and strength in wheat with specific gluten structures.