## 3 Results and Discussion  
### Dough Rheological Properties  
The rheological behavior of doughs and the quality attributes of final goods are greatly influenced by the water absorption capacity of flours, which varies among different flour sources [38].  
The rheological parameters of pasta dough formulations are given in Table 2.  
In the case of using 4\(\%\)\(w\)/\(w\) carob flour, it can be noticed that there was an improvement in the extensibility (L) of the dough and the swelling index (G) by up to 33%. The extensibility of the dough is influenced by the raw materials of the dough preparation. [PERSON] et al. [39] reported that the extensibility of 100% wheat control dough progressively decreased from 156 mm to 77 mm for 40% sorghum wheat dough, while [PERSON] et al. [40] also recorded similar results of a decrease in extensibility from 132 mm for 100% wheat control dough to 36 mm for 30%. The pasta supplemented with 10% carob fruit showed better texture parameters (less hard, less sticky and less adhesive) [41].  
Figure 2 illustrates the variation of rheological parameters P and W with the amount of carob added to the pasta formulations.  
Dough containing carob flour has the ability to retain gas and has a low capacity for extension without breaking. The dough with a more extensible character is particularly essential for improved gas retention during the process of baking which results in a good loaf volume [40].  
\begin{table}
\begin{tabular}{c c c c c} \hline
**Parameter** & **PM** & **P2 CP** & **P4 CP** & **P6 CP** \\ \hline P (mmH\({}_{2}\)O) & 170 \(\pm\) 0.15 a  & 103 \(\pm\) 0.09 b  & 101 \(\pm\) 0.03 b  & 93 \(\pm\) 0.01 c  \\ L (mm) & 22 \(\pm\) 0.05 a  & 33 \(\pm\) 0.12 b  & 33 \(\pm\) 0.09 b  & 27 \(\pm\) 0.06 c  \\ G (mm) & 10.4 \(\pm\) 0.11 a  & 12.8 \(\pm\) 0.13 b  & 12.8 \(\pm\) 0.07 b  & 11.6 \(\pm\) 0.05 c  \\ W (10\({}^{-4}\) J) & 169 \(\pm\) 0.25 a  & 130 \(\pm\) 0.28 b  & 125 \(\pm\) 0.21 c  & 100 \(\pm\) 0.14 d  \\ P/L & 7.73 \(\pm\) 0.13 a  & 3.12 \(\pm\) 0.09 b  & 3.06 \(\pm\) 0.18 b  & 3.44 \(\pm\) 0.05 b  \\ \hline \end{tabular}
\end{table}
Table 2: Rheological data for the pasta dough formulations.  
The tenacity of the dough decreases by up to 40% with increasing carob content (the P and W values, Figure 2 and Table 2), which is probably due to the higher fiber content of the additive compared to neat semolina flour. However, this decrease is normal for a non-gluten additive and does not significantly alter the processability of the dough. The increased extensibility of the carob-containing flour can be attributed to the plasticizing effect of the carbohydrates present in the product. The formulations with 2% and 4% carob flour may offer a good balance between processability and extensibility [42].  
The beneficial effects of enrichment with different flours/powders after frozen storage conditions have been reported in the literature [43]. The physical characteristics of frozen dough and semi-baked frozen samples with the addition of commercial soluble fibers or whole oat flour were determined after baking and compared with the fresh samples. The results highlighted that in semi-baked frozen samples the crumb elasticity increased by 18% in comparison to the respective fresh ones. Additionally, samples containing whole oats presented an increased water adsorption capacity. Further studies are needed to assess the influence of carob powder on the quality of frozen dough.