## 3 Results and Discussion
### Dough Rheological Tests
\begin{table}
\begin{tabular}{l c c c c} \hline \hline
**Parameter** & **Control** & **5\% KP** & **10\% KP** & **Anova-\(p\)** \\ \hline K\({}^{\prime}\) (Pa:s\({}^{n}\)) & 6194 \(\pm\) 264.6 \({}^{\text{a}}\) & 12,535 \(\pm\) 216.1 \({}^{\text{b}}\) & 19,285 \(\pm\) 659.0 \({}^{\text{c}}\) & \textless{}0.001 \\ n\({}^{\prime}\) & 0.211 \(\pm\) 0.003 \({}^{\text{c}}\) & 0.205 \(\pm\) 0.002 \({}^{\text{b}}\) & 0.190 \(\pm\) 0.002 \({}^{\text{a}}\) & \textless{}0.001 \\ r\({}^{2}\) & 0.999 & 0.994 & 0.996 & \\ K\({}^{\prime\prime}\) (Pa:s\({}^{n^{\prime\prime}}\)) & 2306 \(\pm\) 59.9 \({}^{\text{a}}\) & 4369 \(\pm\) 103.4 \({}^{\text{b}}\) & 6294 \(\pm\) 145.1 \({}^{\text{c}}\) & \textless{}0.001 \\ n\({}^{\prime\prime}\) & 0.222 \(\pm\) 0.007 \({}^{\text{c}}\) & 0.205 \(\pm\) 0.002 \({}^{\text{b}}\) & 0.193 \(\pm\) 0.006 \({}^{\text{a}}\) & 0.002 \\ r\({}^{2}\) & 0.973 & 0.958 & 0.976 & \\ tan \(\delta\) (at 1 Hz) & 0.364 \(\pm\) 0.003 \({}^{\text{c}}\) & 0.330 \(\pm\) 0.001 \({}^{\text{b}}\) & 0.312 \(\pm\) 0.010 \({}^{\text{a}}\) & \textless{}0.001 \\ J\({}_{0}\)\(\times\) 10\({}^{4}\) (Pa\({}^{-1}\)) & 3.38 \(\pm\) 0.10 \({}^{\text{c}}\) & 1.55 \(\pm\) 0.13 \({}^{\text{b}}\) & 0.93 \(\pm\) 0.09 \({}^{\text{a}}\) & \textless{}0.001 \\ J\({}_{1}\)\(\times\) 10\({}^{4}\) (Pa\({}^{-1}\)) & 6.27 \(\pm\) 1.17 \({}^{\text{c}}\) & 2.59 \(\pm\) 0.48 \({}^{\text{b}}\) & 1.28 \(\pm\) 0.15 \({}^{\text{a}}\) & \textless{}0.001 \\ \(\eta_{0}\)\(\times\) 10\({}^{-6}\) (Pa:s) & 0.58 \(\pm\) 0.10 \({}^{\text{a}}\) & 1.39 \(\pm\) 0.24 \({}^{\text{b}}\) & 1.65 \(\pm\) 0.37 \({}^{\text{b}}\) & 0.006 \\ \(\lambda\) (s) & 128 \(\pm\) 25 \({}^{\text{a}}\) & 116 \(\pm\) 19 \({}^{\text{a}}\) & 77 \(\pm\) 20 \({}^{\text{a}}\) & 0.062 \\ r\({}^{2}\) & 0.987 & 0.987 & 0.990 & \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Rheological characteristics of the tested wheat and wheat-kale composite (KP) doughs. Figure 1: Results of farinographic analysis: DT—development time, ST—stability time, TI—tolerance index, WA—water absorption; means marked with the same letters do not differ statistically at 0.05 level of confidence. The values of the K\({}^{\prime}\) parameter, related to the beginning value of the module G\({}^{\prime}\), significantly (\(p\) < 0.05) increased with an increase in the amount of kale lyophilize, while the values of the n\({}^{\prime}\) parameter significantly (\(p\) < 0.05) decreased with the increase in the share of kale. This indicates a decrease in the reliance of the G\({}^{\prime}\) modulus from angular frequency, thus the dough structure strengthening in the range of small deformations. Similarly, for the parameter K\({}^{\prime\prime}\) for which a significant (\(p\) < 0.05) increase was observed, and the parameter n\({}^{\prime\prime}\) for which a significant decrease (\(p\) < 0.05) in value was found due to the addition of lyophilized kale. Since the increase in the values of both moduli was not proportional, these changes also exerted an effect on the values of tan \(\delta\), which significantly (\(p\) < 0.05) decreased (Figure 2b, Table 1), which indicates a strengthening of the dough. The curves in the creep phase reflect the changes in susceptibility over time at a constant stress value, while the curves of the recovery phase at zero strain reflect the energy stored in the material structure that is recovered (Figure 3). The addition of lyophilized kale to the dough resulted in a decrease (significant at \(p\) < 0.05) in susceptibility to stress the greater, the more flour was replaced with powdered kale. This is reflected in the values of instantaneous (J\({}_{0}\)) and viscoelastic compliance (J\({}_{1}\)), which significantly (\(p\) < 0.05) decreased as the proportion of lyophilized kale in the recipe increased. The strengthening of the dough in the range of small deformations is also confirmed by zero shear viscosity (\(\eta_{0}\)), which significantly (\(p\) < 0.05) increased with an increasing amount of lyophilized kale (Table 1).