# Rheological Approaches of Wheat Flour Dough Enriched with Germinated Soybean and Lentil
## 4 Discussion
### Effects of SGF and LGF on Falling Number and Dough Rheology
The addition of SGF in wheat flour caused the increase of dough tenacity, while LGF determined the decrease of this parameter at levels higher than 10%. The increase of dough tenacity with SGF addition can be related to the ascorbic acid content which increases during germination [56]. Dough extensibility was reduced as SGF and LGF addition levels rose, while the P/L ratio registered an opposite trend, similar to the results reported by [PERSON] et al. [57] for wheat dough supplemented with germinated lentil flour. These results supported the data obtained for the viscoelastic moduli which increased as the amounts of SGF and LGF were higher, indicating a dough with greater rigidity which is not easy to handle due to its low extensibility. SGF and LGF factors and their interaction determined the decrease of dough baking strength, suggesting a weakening of the gluten matrix. The decrease of the alveolar parameters could be due to the dietary fiber compositions of SGF and LGF which led to dough strength and stability changes, probably as a result of the small numbers of hydroxyl groups of fiber that can interact with water through hydrogen bonding, which will impact gluten network compactness [58]. The decrease in dough compactness could be related to the disruption of the well-defined protein-starch complex in wheat flour dough by the exogenous proteins, as previously stated [58]. Dough behavior during fermentation can be evaluated using rheofermtometer parameters. Gluten networks developed through mixing properties are essential for gas retention and the final structure of bread [1]. The maximum height of gaseous production and volume of gas retained in the dough at the end of the test decreased with the increase of SGF added in wheat flour, except for the sample with 5% SGF. This behavior could suggest the collapse of dough structures due to the reduction in the ability of the gluten network to withstand the physical stresses as a result of proteolytic activity [47]. When LGF was incorporated into wheat flour, the maximum height of gaseous production increased significantly, up to 7.5% and then decreased, but the value remained higher compared to the control. Total CO\({}_{2}\) volume production was higher in the dough with LGF compared to dough with SGF. On the other hand, the retention coefficient registered higher values in samples with SGF and the best final bread volume could be expected. The addition of SGF led to the decrease of the maximum height of gaseous production and volume of gas retained in the dough at the end of the test as the amount was higher, probably as a result of the gluten matrix dilution effect [59]. The gas retention coefficient expressed as the ratio between the volume of gas retained by the dough and the total volume of gas produced during the test decreased with SGF up to 10% and LGF addition levels increased. Gas retention reduction led to higher dough permeability due to the gluten matrix weakening caused by amylose and amylopectin hydrolysis and could be affected by the enzyme's activities during germination [60]. Furthermore, protease enzymes could hydrolyze peptide bonds, which could promote the partial denaturation of the protein network and thus reduce the dough's ability to enclose air [47]. Our results were in agreement with those reported by [PERSON] et al. [61] for wheat dough enriched with germinated quinoa flour. Probably, the increasing availability of mono- and disaccharides as substrates for yeast due to legume germination enhanced the carbon dioxide produced during fermentation [47]. All the samples included in this study showed a solid-like behavior since G\({}^{\prime}\) > G\({}^{\prime\prime}\), the visco-elastic moduli increased with frequency. Dough elastic and viscous moduli presented higher values as the SGF and LGF amounts raised.