## 3 Results
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Flour Stream** & **M-C2–C1 (Nm)** & **M-C3–C2(Nm)** & **M-C4–C3 (Nm)** & **M-C5–C4 (Nm)** \\ \hline B2 & \(-0.635\pm 0.013\)\({}^{\text{e/gh}}\) & 1.411 \(\pm\) 0.019 \({}^{\text{m}}\) & \(-0.186\pm 0.017\)\({}^{\text{f}\text{g,h}}\) & 1.120 \(\pm\) 0.035 \({}^{\text{i}}\) \\ B3 & \(-0.622\pm 0.006\)\({}^{\text{i}}\) & 1.368 \(\pm\) 0.017 \({}^{\text{f}\text{g,h}}\) & \(-0.212\pm 0.045\)\({}^{\text{e/g}}\) & 1.225 \(\pm\) 0.060 \({}^{\text{i}\text{k}}\) \\ B4 & \(-0.709\pm 0.013\)\({}^{\text{h}}\) & 1.198 \(\pm\) 0.008 \({}^{\text{i}}\) & \(-0.216\pm 0.005\)\({}^{\text{e/g}}\) & 0.900 \(\pm\) 0.020 \({}^{\text{e/g}}\) \\ B5 & \(-0.758\pm 0.018\)\({}^{\text{a}}\) & 0.938 \(\pm\) 0.005 \({}^{\text{e}}\) & \(-0.229\pm 0.015\)\({}^{\text{e/g}}\) & 0.777 \(\pm\) 0.022 \({}^{\text{h}\text{e/d}}\) \\ \hline C1 II & \(-0.604\pm 0.017\)\({}^{\text{i}}\) & 1.549 \(\pm\) 0.018 \({}^{\text{p}}\) & \(-0.533\pm 0.027\)\({}^{\text{a}}\) & 1.626 \(\pm\) 0.036 \({}^{\text{f}\text{g}}\) \\ CIII & \(-0.615\pm 0.011\)\({}^{\text{i}}\) & 1.696 \(\pm\) 0.013 \({}^{\text{s}}\) & \(-0.520\pm 0.028\)\({}^{\text{a}}\) & 1.580 \(\pm\) 0.029 \({}^{\text{p}\text{p}\text{p}}\) \\ C2 & \(-0.589\pm 0.004\)\({}^{\text{i}}\) & 1.657 \(\pm\) 0.012 \({}^{\text{r}}\) & \(-0.514\pm 0.024\)\({}^{\text{a}}\) & 1.687 \(\pm\) 0.026 \({}^{\text{s}}\) \\ C3 & \(-0.598\pm 0.005\)\({}^{\text{i}}\) & 1.527 \(\pm\) 0.008 \({}^{\text{p}}\) & \(-0.486\pm 0.018\)\({}^{\text{b}}\) & 1.524 \(\pm\) 0.008 \({}^{\text{n}\text{p}}\) \\ C4 & \(-0.657\pm 0.018\)\({}^{\text{a}\text{e/g}}\) & 1.236 \(\pm\) 0.004 \({}^{\text{i}}\) & \(-0.258\pm 0.026\)\({}^{\text{e}}\) & 1.054 \(\pm\) 0.036 \({}^{\text{g}\text{h}\text{d}}\) \\ C5 & \(-0.646\pm 0.012\)\({}^{\text{e/g}}\) & 1.229 \(\pm\) 0.006 \({}^{\text{i}}\) & \(-0.514\pm 0.007\)\({}^{\text{a}}\) & 1.310 \(\pm\) 0.0030 \({}^{\text{k}}\) \\ C6 & \(-0.688\pm 0.005\)\({}^{\text{c}}\) & 1.040 \(\pm\) 0.011 \({}^{\text{e}}\) & \(-0.338\pm 0.002\)\({}^{\text{c}}\) & 0.830 \(\pm\) 0.014 \({}^{\text{c}\text{d}}\) \\ C7I & \(-0.736\pm 0.010\)\({}^{\text{a}}\) & 0.960 \(\pm\) 0.010 \({}^{\text{c}}\) & \(-0.266\pm 0.010\)\({}^{\text{d}}\) & 0.736 \(\pm\) 0.019 \({}^{\text{b}\text{c}}\) \\ C7 II & \(-0.394\pm 0.007\)\({}^{\text{k}}\) & 0.480 \(\pm\) 0.021 \({}^{\text{a}}\) & \(-0.530\pm 0.010\)\({}^{\text{a}}\) & 0.233 \(\pm\) 0.023 \({}^{\text{a}}\) \\ \hline DD1I & \(-0.595\pm 0.010\)\({}^{\text{i}}\) & 1,518 \(\pm\) 0.005 \({}^{\text{o}\text{p}}\) & \(-0.148\pm 0.016\)\({}^{\text{h,ij,k}}\) & 1.309 \(\pm\) 0.014 \({}^{\text{k}\text{l}}\) \\ DDIII & \(-0.602\pm 0.011\)\({}^{\text{i}}\) & 1,648 \(\pm\) 0.006 \({}^{\text{r}}\) & \(-0.150\pm 0.028\)\({}^{\text{g,h,ij,k}}\) & 1.349 \(\pm\) 0.042 \({}^{\text{l}\text{m}}\) \\ DDIII & \(-0.618\pm 0.019\)\({}^{\text{f,h,ij,k}}\) & 1.487 \(\pm\) 0.009 \({}^{\text{m,o}}\) & \(-0.533\pm 0.030\)\({}^{\text{a}}\) & 1.715 \(\pm\) 0.019 \({}^{\text{s}}\) \\ \hline \hline \end{tabular}
\end{table} 
Table 5: Mixolab® secondary features of IS Laudis wheat flour streams. Mixolab(r) allows to evaluate the rheological properties of the dough (testing of the protein-starch complex) at a variable temperature. Using Mixolab(r), the flour's water absorption is determined, and the characteristics characterizing the susceptibility of the dough to proteolytic enzymes (C2), the activity of amyloid enzymes (C3), and starch retrogradation (C5) are read from the graph. Testing the rheological properties of the dough using the Mixolab(r) apparatus is carried out in two stages. In the first stage, the water absorption of the flour is determined, corresponding to the dough consistency of 1.1 \(\pm\) 0.05 Nm. In the second stage, changes in the characteristics of the dough during its formation and further mixing under changing temperature conditions for 45 min are examined [42]. The graph (Figure 2b), which can be divided into five phases, records the changes in the resistance of the dough to the stirrs when mixing the dough.