## 3 Results and Discussion
### The Thermo-Mechanical Properties of RF and OFF
The C2 of the RF-based dough decreased from 0.33 to 0.11 Nm, and from 1.20 to 0.59 Nm in case of the OFF-based dough, with the increase in the WA level. An important decrease in the TMWP from 50.01 to 23.97% with a WA level increase from 65% to 75% was registered in case of the RF dough samples, whereas no significant differences were noticed in the case of the OFF dough (Table 2). These differences between RF and OFF dough behavior might be partially assigned to the differences regarding the quality of the proteins from the two sources. In addition, considering the important changes regarding the properties of the main oat constituents occurring during flaking, as discussed before, the influence of the way in which water is bound within the dough matrix during kneading at 30 \({}^{\circ}\)C [17] should not be neglected. The results from Tables 2 and 3, as well as from Figure 1, indicate very different behaviors of the starch in the two flours during heating and cooling. This behavior was determined, on the one hand, by the structural particularities of the starch of the two investigated cereals--rice and oats--and, on the other hand, by the modifications that the starch underwent during the oats' flaking process. The size of starch granules is similar in the two cereals [10], and amylose has a similar molecular weight [30], but the amylopectin chains are longer in oats compared to rice [31]. For this reason, oat starch has unique pasting properties that require a shorter time to reach maximum gelatinization and a lower temperature at which this maximum is reached [10]. From Figure 1, it can be seen that C3 was achieved much faster (after 20 min) and at a lower temperature (67-71 \({}^{\circ}\)C) in the case of OFF, compared to RF (after 28 min, at 84-86 \({}^{\circ}\)C). The increasing WA level led to significantly lower C3 and C4 values (\(p<0.05\)) in the case of both investigated flours (Table 2). However, the larger amount of water available in the dough system led to changes in starch gelatinization behavior, depending on the flour type: the WA increase caused a significant reduction in the (C3-C2) values in the RF-based dough (\(p<0.05\)), whereas a significant increase in the (C3-C2) from 1 to 1.1 Nm (\(p<0.05\)) was noticed when raising the WA level of the OFF dough from 80 to 90% (Table 2). The heat treatment applied during oat flakes' processing influenced the pasting properties and the moisture of the OFF, limiting starch gelatinization. It was also found that the heat treatment during drying and steaming led to the decrease in the temperature and enthalpy of gelatinization, determined by differential scanning calorimetry, but also to the increase in the viscosity after pasting, and this could be explained by enzyme inactivation [26]. As can be observed in Figure 1 and Table 2, the breakdown (C3-C4) was significantly higher in OFF compared to RF, suggesting that gelatinized OFF starch had a lower stability to heating and kneading compared to RF. However, the (C3-C4) values registered for OFF (0.72-0.73 Nm at WA levels of 80 and 90%) were lower compared to those of native oat flour (1.01 Nm at 85% WA) [32].