The researchers developed bread using a mix of different flours made from common ingredients like barley, sweet potato, and soy. They found that adding wheat flour improved the volume, color, and texture of the bread. Barley bread with soy flour had a higher volume, while sweet potato bread turned dark when baked. Using specific additives like GMS and CSL improved the quality of the bread. Overall, bread made from a mix of naked barley and sweet potato flours, along with proper additives, scored well in sensory evaluations compared to standard wheat bread.