The researchers studied 166 wheat varieties to see how their properties affect bread quality. They used Mixograph to measure protein content, sedimentation value, and bread volume. They found that protein content is related to sedimentation value and bread volume. Sedimentation value is strongly linked to bread volume. Protein content and sedimentation value are connected to water-absorption in Mixography. However, they are not consistently related to mixing time or height to peak. Each wheat variety has a unique Mixograph curve pattern, regardless of environmental conditions.