## 3 Results  
### Four and Dough Features Analysis  
The developed flour was characterized as having an increased content of proteins, polysaccharides, and arabinoxylans due to it containing mostly the outer fractions of the wheat grain [14]. The composition of the NSP-rich developed wheat flour before modifications was as follows (%): protein--14.62 \(\pm\) 0.06, fat--1.31 \(\pm\) 0.01, ash--0.78 \(\pm\) 0.02, insoluble dietary fiber--3.94 \(\pm\) 0.04, soluble dietary fiber--2.86 \(\pm\) 0.02, and total dietary fiber--6.80 \(\pm\) 0.03. The composition of polysaccharides in the developed flour before modifications was as follows (%): total arabinoxylans--1.91 \(\pm\) 0.06, which consisted of 1.31 \(\pm\) 0.04 of insoluble fraction and 0.60 \(\pm\) 0.02 of soluble fraction, and total non-starch polysaccharides--3.40 \(\pm\) 0.00, which consisted of 2.06 \(\pm\) 0.01 of insoluble fraction and 1.34 \(\pm\) 0.00 of soluble fraction [31]. The following rheological features were evaluated through the Mixolab procedure: protein weakening (C2), starch gelatinization (C3), amylase activity (C4), and starch retrogradation (C5) [34]. In order to qualitatively assess individual samples, using the Mixolab device, an analysis of the dough taken from the mixer was carried out just before forming the dough in pans. This allowed us to check whether the dough had proper consistency and the flour was properly hydrated. This is made evident by reading the dough resistance at point C1 of the graph [5]. The properties of the finished dough, prepared for shaping, were tested at specific analysis points in accordance with the adopted methodology for the Chopin + protocol, i.e., C2, C3, C4, C5. Additional analysis allowed for effective control of the dough consistency, as the calculated average consistency for all dough samples at point C1 was 0.763 Nm \(\pm\) 0.01 Nm. Figure 1 presents the rheological properties of the tested doughs with added modified flours in amounts of 10 and 20%. The results of the analyses confirmed that the addition of flours modified by the addition of FC and FC enzymes did not significantly affect the tested features, such as the level of C2 protein weakening, C3 starch gelatinization, C4 amylase activity, or the level of C5 starch retrogradation (Figure 1). In tests with the addition of flour modified by thermal treatment, a slight increase in the C2 point value was observed for flours without the use of enzymes TF10 and TF20, indicating greater stiffness of the dough (Figure 1a). Incorporating hybrid enzymatic-thermal modified flours TFC10-TFCX20 resulted in a reduction of the C2 parameter values to the level of the control flour K. Mixtures with the addition of TF, TFC, and TFCX flours after thermal treatment were characterized by a reduction in C4 amylase activity without a significant effect of enzyme activity (Figure 1c), and the level of retrogradation of C5 starch was similar to the value for the control flour (Figure 1d). Figure 1: Rheological features of raw materials composition with added modified flows as compared to control common bread flour: (**a**) protein weakening (C2); (**b**) starch gelatinization (C3); (**c**) amylase activity (C4); (**d**) starch retrogradation (C5); K—control; F—flour; T—dry thermal treatment; H—hydrothermal treatment; C—cellulose enzyme; CX—cellulose-xylanase enzyme complex; 10 and 20—% of modified flour in bread recipe; dash line—level for control sample; 2–1—means indicated with similar letters in columns do not differ significantly at \(\alpha\) = 0.05. The greatest differences in the values indicated via the Mixolab procedure were observed for mixtures with the addition of the hydrothermally processed flours-HF, HFC, and HFCX-where the values of all tested parameters-C2, C3, C4, C5-increased, as compared to the control flour, which indicates the large impact of flours modified with this method on the dough's protein and starch complexes.