The study analyzed the quality of Tajik wheat varieties for bread making. They looked at protein content, kernel weight, gluten, bread volume, and more. Different wheat varieties had varying protein compositions, with some having gluten subunits linked to better bread quality. Some lines showed higher protein concentration and gluten strength, leading to better bread volume. Certain protein fractions were positively correlated with gluten strength. Overall, the research found that specific wheat varieties and lines have qualities that make them better suited for making bread.