The researchers studied different types of leftover grains from craft beer production to see how they affect bread dough. They found that grains from different beer styles have varying protein and carbohydrate levels. When these grains were added to wheat flour, the dough's water absorption changed slightly, and the dough's stability decreased. Bread made with certain grain types had better quality than others, based on their stability. The amount of lipids in the grains affected how long it took for the dough to develop and how well it could stretch. Overall, the type of beer grain used and the protein content of the wheat flour influenced how the dough behaved.