## 3 Results
### Four and Dough Features Analysis
These flours were characterized by a higher level of protein weakening, starch gelatinization, reduced activity of amyloidic enzymes, and a higher level of starch retrogradation than the control flour K. High-temperature treatment with steam and water had a negative effect on the protein-starch complex of the tested HF, HFC, and HFCX flours. Partial denaturation of gluten proteins occurred, thus bringing about difficulties in creating a gluten network matrix (unpublished data) and affecting an increase in the C2 parameter of protein weakening. The hydrothermal process induced initial starch gelatinization, hence, generating, through inactivation of amyloidic enzymes, a significant increase in starch gelatinization (C3), amylase activity (C4), and starch retrogradation (C5). These observations are supported by the PCA analysis presented in Section 3.5, which showed a commonality of effect in all the hydrothermally treated flours. The addition of developed flour treated with enzymes in the hybrid processing increased this effect. Of note, the parameters from this analysis were well correlated with the parameters obtained in the alveolaric analysis of bread composition mixtures consistency features. We found significant correlations between C2, C3, C4, C5 and dough tenacity (P) values with coefficients of 0.842, 0.825, 0.773, and 0.785, respectively, as well as dough configuration index (P/L) with r values of 0.845, 0.850, 0.812, and 0.794, respectively. Slightly lower but still significant negative correlations were noted between C2-C5 and dough extensibility L (range of r coefficients form \(-\)0.601 to \(-\)0.687). Starch gelatinization (C3), amylase activity (C4), and starch retrogradation (C5) were also significantly negatively correlated with water absorption (WA), with values of r ranging from \(-\)0.706 to \(-\)0.723. [PERSON] et al. [7] tested untermented bread dough using the Mixolab procedure and they reported a negligible effect of herb extract addition on dough rheological characteristics, whereas their C2-C5 results were higher than that of our tested broad dough. [PERSON] et al. [8] assessed bread products with the addition of microalgae, and the results of their Mixolab rheological tests were similar, the C2 range being 0.23-0.44 Nm and the C3 being 2.12-2.74 Nm, while the C4 varied from 2.00 to 2.41 Nm, and, finally, C5 ranged between 3.06-4.27 Nm. Upon analyzing the tested flour mixtures via fairnographic analysis (Table 1), we observed that the improved tendency to absorb water seen in the modified developed flours had the greatest impact on the increase in water absorption (WA) within the bread mixtures. This was especially noticeable in the doughs created from flours incorporating thermally treated flours at both 10 and 20% values. Thus, for TFCX10 flour, WA increased by 3.5%, for TFCX20 by 5.4% and for TFC20 by 5.7%, as compared to the control K recipe. An increase in water absorption of the analyzed flour blends was also found for samples incorporating hydrothermally processed flours, but without significant differences when baking enzymes were used during this treatment. The results allowed the selection of the appropriate amount of water to prepare pan method bread dough with a constant consistency of 400 BU, enabling comparison of the impact of the addition of modified flours on the quality and bread yield. [PERSON] et al. [44] tested the addition of dried crushed roots of _Taraxacum officinal_ to wheat flour and observed decreased WA from 57.5% (control sample) to 55.5% (sample with 6% TO), but significant differences were found even if 1% TO rich in inulin content was applied. Inulin, as a dietary fiber fraction rich in soluble components (such as inulin-type fructans), has a limited ability to absorb water [45].