Zeleny values score wheat protein quality for breadmaking from a sedimentation test: flour shaken in lactic acid solution, with the settled volume of swollen gluten and starch reflecting gluten quantity and quality. Strong breadmaking wheats throw high sedimentation volumes, weak wheats low ones. Breeders, millers, and traders use the test as a rapid, standardised predictor of baking performance alongside protein-content figures. What it captures, and protein percentage alone cannot, is the functional quality of the gluten network that will trap fermentation gases and build loaf volume.