## 3 Results and Discussion
### The Influence of SPI Addition on the Thermo-Mechanical Properties of the Gluten-Free Mixtures
\begin{table}
\begin{tabular}{l c c c c c} \hline \hline  & **Phase I** & **Phase II** & **Phase III** & **Phase IV** & **Phase V** \\
**Sample/Phase** & **0–480 s** & **480–1380 s** & **1380–1800 s** & **1800–2400 s** & **2400–2700 s** \\  & **30 \({}^{\circ}\)C** & **30–90 \({}^{\circ}\)C** & **90 \({}^{\circ}\)C** & **90–50 \({}^{\circ}\)C** & **50 \({}^{\circ}\)C** \\  & **C-I, Nm** & **C-II, Nm** & **C-III, Nm** & **C-IV, Nm** & **C-V, Nm** \\ \hline
50 QF + 50 RF & 0.34 \(\pm\) 0.01 \({}^{\mathrm{d}}\) & 1.38 \(\pm\) 0.02 \({}^{\mathrm{d}}\) & 1.86 \(\pm\) 0.02 \({}^{\mathrm{b}}\) & 2.18 \(\pm\) 0.02 \({}^{\mathrm{a}}\) & 2.51 \(\pm\) 0.02 \({}^{\mathrm{b}}\) \\
50 QF + 40 RF + 10 SPI & 0.34 \(\pm\) 0.01 \({}^{\mathrm{d}}\) & 1.30 \(\pm\) 0.02 \({}^{\mathrm{e}}\) & 1.58 \(\pm\) 0.02 \({}^{\mathrm{e}}\) & 1.98 \(\pm\) 0.02 \({}^{\mathrm{c}}\) & 2.27 \(\pm\) 0.01 \({}^{\mathrm{d}}\) \\ \hline
50 QF + 40 RF + 10 sSPI-B & 0.04 \(\pm\) 0.01 \({}^{\mathrm{f}g}\) & 0.32 \(\pm\) 0.01 \({}^{\mathrm{i}}\) & 1.23 \(\pm\) 0.02 \({}^{\mathrm{h}}\) & 1.51 \(\pm\) 0.02 \({}^{\mathrm{e}}\) & 1.73 \(\pm\) 0.01 \({}^{\mathrm{h}}\) \\
50 QF + 40 RF + 10 sSPI-N & 0.06 \(\pm\) 0.01 \({}^{\mathrm{f}}\) & 0.27 \(\pm\) 0.01 \({}^{\mathrm{j}}\) & 1.23 \(\pm\) 0.02 \({}^{\mathrm{h}}\) & 1.45 \(\pm\) 0.02 \({}^{\mathrm{f}}\) & 1.62 \(\pm\) 0.02 \({}^{\mathrm{i}}\) \\
50 QF + 40 RF + 10 sSPI-T & 0.02 \(\pm\) 0.01 \({}^{\mathrm{g}}\) & 0.26 \(\pm\) 0.01 \({}^{\mathrm{j}}\) & 1.29 \(\pm\) 0.02 \({}^{\mathrm{g}}\) & 1.53 \(\pm\) 0.02 \({}^{\mathrm{e}}\) & 1.79 \(\pm\) 0.02 \({}^{\mathrm{g}}\) \\
50 QF + 40 RF + 10 sSPI-B & 0.75 \(\pm\) 0.02 \({}^{\mathrm{b}}\) & 1.48 \(\pm\) 0.02 \({}^{\mathrm{c}}\) & 1.73 \(\pm\) 0.01 \({}^{\mathrm{c}}\) & 2.00 \(\pm\) 0.02 \({}^{\mathrm{c}}\) & 2.40 \(\pm\) 0.02 \({}^{\mathrm{c}}\) \\
50 QF + 40 RF + 10 rSPI-N & 0.59 \(\pm\) 0.01 \({}^{\mathrm{c}}\) & 1.62 \(\pm\) 0.02 \({}^{\mathrm{b}}\) & 1.74 \(\pm\) 0.01 \({}^{\mathrm{c}}\) & 1.90 \(\pm\) 0.02 \({}^{\mathrm{d}}\) & 2.53 \(\pm\) 0.02 \({}^{\mathrm{b}}\) \\
50 QF + 40 RF + 10 rSPI-T & 0.99 \(\pm\) 0.02 \({}^{\mathrm{a}}\) & 1.78 \(\pm\) 0.02 \({}^{\mathrm{a}}\) & 1.92 \(\pm\) 0.02 \({}^{\mathrm{a}}\) & 1.53 \(\pm\) 0.01 \({}^{\mathrm{e}}\) & 2.74 \(\pm\) 0.01 \({}^{\mathrm{a}}\) \\ \hline
50 QF + 40 RF + 10 hSPI-B & 0.24 \(\pm\) 0.01 \({}^{\mathrm{e}}\) & 0.90 \(\pm\) 0.02 \({}^{\mathrm{g}}\) & 1.53 \(\pm\) 0.01 \({}^{\mathrm{f}}\) & 1.89 \(\pm\) 0.02 \({}^{\mathrm{d}}\) & 2.16 \(\pm\) 0.01 \({}^{\mathrm{e}}\) \\
50 QF + 40 RF + 10 hSPI-N & 0.23 \(\pm\) 0.01 \({}^{\mathrm{e}}\) & 0.82 \(\pm\) 0.02 \({}^{\mathrm{h}}\) & 1.51 \(\pm\) 0.01 \({}^{\mathrm{f}}\) & 2.16 \(\pm\) 0.01 \({}^{\mathrm{a}}\) & 2.05 \(\pm\) 0.02 \({}^{\mathrm{f}}\) \\
50 QF + 40 RF + 10 hSPI-T & 0.35 \(\pm\) 0.01 \({}^{\mathrm{d}}\) & 1.07 \(\pm\) 0.02 \({}^{\mathrm{f}}\) & 1.68 \(\pm\) 0.02 \({}^{\mathrm{d}}\) & 2.06 \(\pm\) 0.02 \({}^{\mathrm{b}}\) & 2.39 \(\pm\) 0.02 \({}^{\mathrm{c}}\) \\ \hline \hline \end{tabular}  
* QF—quino flour; RF—rice flour; SPI—soy protein isolate; sSPI, rSPI and rSPI—soluble, insoluble and total soy protein hydrolysate fraction, respectively, obtained with bromelain (B), Neutrase (N) and trypsin (I). Different superscript letters associated with values in same column indicate significant differences among results, as resulted from ANOVA and Tukey post hoc test at \(p<0.05\).  
\end{table} 
Table 2: The influence of gluten-free flour supplementation with soy proteins or peptides on the dough consistency measured at the end of each Mixolab phase. Figure 2: Mixolab curve of dough prepared mixtures of quinoa flour (QF), rice flour (RF) and soy protein isolate (SPI). -down consistency at the beginning and end of each of the phases III-V. This behavior can be attributed to starch dilution in the dough system, caused by SPI incorporation. Under these conditions, the water released by the dough system as a result of protein weakening at increasing temperature is higher, therefore causing the dough consistency decrease [28].