The study looked at how different types of wheat products affect the quality of whole wheat bread. They tested a Korean wheat variety called 'Cho-Kwang' and found that using a blend of 80% wheat grits and 20% wheat flour gave the best results in terms of loaf volume and texture. They also discovered that wheat grits larger than 0.5mm in diameter led to a decrease in loaf volume. Overall, the study showed that the size and type of wheat particles used in making dough can significantly impact the final quality of whole wheat bread.