## 3 Results
### Four and Dough Features Analysis
Of note,  
\begin{table}
\begin{tabular}{l l l l l l l} \hline \hline
**Bread** & **WA (\%)** & **P (mm)** & **L (mm)** & **W (J10\({}^{-4}\))** & **P/L (-)** & **Ie (\%)** & **SH (-)** \\ \hline K & 62.5 \(\pm\) 0.2\({}^{\text{a}}\) & 92 \(\pm\) 2\({}^{\text{d,e}}\) & 73 \(\pm\) 3\({}^{\text{d,e,fg}}\) & 212 \(\pm\) 3\({}^{\text{c,d}}\) & 1.26 \(\pm\) 0.06 \({}^{\text{f,g}}\) & 47.67 \(\pm\) 0.55 \({}^{\text{e,f}}\) & 1.60 \(\pm\) 0.04 \({}^{\text{e}}\) \\ \hline F10 & 62.8 \(\pm\) 0.1 \({}^{\text{a,b}}\) & 93 \(\pm\) 1\({}^{\text{e,f}}\) & 89 \(\pm\) 3\({}^{\text{j,k}}\) & 235 \(\pm\) 3 \({}^{\text{g}}\) & 1.05 \(\pm\) 0.04 \({}^{\text{a,b,c}}\) & 46.97 \(\pm\) 0.35 \({}^{\text{d,e}}\) & 1.52 \(\pm\) 0.01 \({}^{\text{b,c}}\) \\ F20 & 64.1 \(\pm\) 0.1 \({}^{\text{e,f}}\) & 97 \(\pm\) 2 \({}^{\text{g}}\) & 87 \(\pm\) 1\({}^{\text{j,k}}\) & 239 \(\pm\) 4 \({}^{\text{g}}\) & 1.10 \(\pm\) 0.01 \({}^{\text{b,c,d,e}}\) & 45.77 \(\pm\) 0.12 \({}^{\text{b,c}}\) & 1.52 \(\pm\) 0.02 \({}^{\text{b,c}}\) \\ FC10 & 63.5 \(\pm\) 0.2 \({}^{\text{c,d}}\) & 88 \(\pm\) 0\({}^{\text{b,c}}\) & 78 \(\pm\) 1\({}^{\text{g,h}}\) & 212 \(\pm\) 2\({}^{\text{c,d}}\) & 1.13 \(\pm\) 0.02 \({}^{\text{c,d,e,f}}\) & 48.13 \(\pm\) 0.15 \({}^{\text{f,g}}\) & 1.61 \(\pm\) 0.01 \({}^{\text{e,f}}\) \\ FC20 & 63.0 \(\pm\) 0.1 \({}^{\text{b}}\) & 95 \(\pm\) 1\({}^{\text{f,g}}\) & 72 \(\pm\) 2\({}^{\text{d,e,fg}}\) & 223 \(\pm\) 2\({}^{\text{e,f}}\) & 1.32 \(\pm\) 0.05 \({}^{\text{g}}\) & 48.83 \(\pm\) 0.06 \({}^{\text{g}}\) & 1.64 \(\pm\) 0.02 \({}^{\text{f}}\) \\ FCX10 & 63.2 \(\pm\) 0.2 \({}^{\text{b,c}}\) & 92 \(\pm\) 1 \({}^{\text{d,e}}\) & 73 \(\pm\) 2\({}^{\text{e,f,g}}\) & 212 \(\pm\) 6\({}^{\text{c,d}}\) & 1.26 \(\pm\) 0.03 \({}^{\text{f,g}}\) & 47.23 \(\pm\) 0.42 \({}^{\text{d,e,f}}\) & 1.59 \(\pm\) 0.01 \({}^{\text{d,e}}\) \\ FCX20 & 64.0 \(\pm\) 0.1 \({}^{\text{e,f}}\) & 92 \(\pm\) 1 \({}^{\text{d,e}}\) & 70 \(\pm\) 1\({}^{\text{d,e}}\) & 205 \(\pm\) 6\({}^{\text{b,c}}\) & 1.32 \(\pm\) 0.01 \({}^{\text{g}}\) & 47.00 \(\pm\) 0.46 \({}^{\text{d,e}}\) & 1.60 \(\pm\) 0.01 \({}^{\text{e}}\) \\ \hline TF10 & 64.1 \(\pm\) 0.2 \({}^{\text{e,f}}\) & 91 \(\pm\) 1 \({}^{\text{d,e}}\) & 74 \(\pm\) 2\({}^{\text{f,g}}\) & 201 \(\pm\) 2\({}^{\text{b}}\) & 1.23 \(\pm\) 0.03 \({}^{\text{e,f,g}}\) & 43.93 \(\pm\) 0.15 \({}^{\text{a}}\) & 1.47 \(\pm\) 0.00 \({}^{\text{a}}\) \\ TF20 & 65.3 \(\pm\) 0.2 \({}^{\text{i}}\) & 86 \(\pm\) 1 \({}^{\text{b}}\) & 68 \(\pm\) 4\({}^{\text{c,d,e}}\) & 184 \(\pm\) 3\({}^{\text{a}}\) & 1.26 \(\pm\) 0.09 \({}^{\text{f,g}}\) & 45.50 \(\pm\) 0.10 \({}^{\text{b}}\) & 1.55 \(\pm\) 0.03 \({}^{\text{c,d}}\) \\ TFC10 & 64.3 \(\pm\) 0.2 \({}^{\text{f,g}}\) & 80 \(\pm\) 0\({}^{\text{a}}\) & 81 \(\pm\) 2\({}^{\text{h,i}}\) & 186 \(\pm\) 2\({}^{\text{a}}\) & 0.99 \(\pm\) 0.03 \({}^{\text{a,b}}\) & 44.33 \(\pm\) 0.15 \({}^{\text{a}}\) & 1.49 \(\pm\) 0.01 \({}^{\text{a,b}}\) \\ TFC20 & 66.0 \(\pm\) 0.1 \({}^{\text{j}}\) & 86 \(\pm\) 0\({}^{\text{b}}\) & 91 \(\pm\) 1\({}^{\text{k}}\) & 221 \(\pm\) 2\({}^{\text{d,e}}\) & 0.94 \(\pm\) 0.01 \({}^{\text{a}}\) & 47.33 \(\pm\) 0.21 \({}^{\text{d,e,f}}\) & 1.53 \(\pm\) 0.01 \({}^{\text{b,c}}\) \\ TFCX10 & 64.7 \(\pm\) 0.1 \({}^{\text{h,h}}\) & 90 \(\pm\) 0 \({}^{\text{c,d}}\) & 83 \(\pm\) 1\({}^{\text{i,j}}\) & 225 \(\pm\) 2\({}^{\text{f}}\) & 1.08 \(\pm\) 0.02 \({}^{\text{a,b,c,d}}\) & 47.43 \(\pm\) 0.06 \({}^{\text{d,e,f}}\) & 1.58 \(\pm\) 0.01 \({}^{\text{d,e}}\) \\ TFX20 & 65.9 \(\pm\) 0.2 \({}^{\text{j}}\) & 92 \(\pm\) 1\({}^{\text{d,e}}\) & 77 \(\pm\) 3\({}^{\text{g,h}}\)when thermally modified flours with enzymatic fortification were used as an additive, the elasticity parameters (P) increased to those observed for the control flour. Improvement in dough elasticity (L), baking value (W), and elasticity index (Ie) was also observed; the improvement in these properties was more visible in the tests with the addition of the enzyme complex (TFCX). [PERSON] et al.