## 3 Results and Discussion
### Influence of Germination and Fermentation on the Thermo-Mechanical Properties of Doughs
#### 3.2.1 Influence of Grain Germination  
The addition of 15% wholeneal flour obtained through grinding the germinated G, T, S and TT grain samples to the white wheat flour resulted in significant shortening of dough stability (DS) compared to the corresponding raw samples. The DS values ranged from 8.82 to 9.93 min in case of the doughs prepared with raw grain flour, and from 2.68 to 4.03 min for the samples with germinated grain flour (Table 2). Our results are in agreement with [PERSON] et al. [11] who tested the influence of germinated and non-germinated soybean flour on the rheological behaviour of the doughs and, regardless of the addition level, reported shorter stability of the wheat flour-based dough samples supplemented with germinated soy flour. On the other hand, [PERSON] et al. [10] reported dough  
Figure 3: Temperature domains corresponding to the gelling process for the studied suspensions and sourdoughs during the temperature ramp test. The analysed temperature ranges corresponding to the inflection area of G’ vs. t curves are represented with lines, whereas the estimated gelling temperature domains are indicated as columns. Tests were performed on suspensions prepared using flours from raw (G, T, S and TT) or germinated grains (gG, gT, gS and gTT) and on corresponding sourdough samples (G_SD, T_SD, S_SD and TT_SD prepared out of G, T, S and TT flours, and gG_SD, gT_SD, gS_SD and gTT_SD prepared out of gG, gT, gS and gTT flours). stability prolongation for the wheat flour-based samples, including different percentages of germinated pea flour, compared to the samples with raw pea flour. When the dough was subjected to the dual constraint of mechanical shear and temperature, the consistency decreased to a minimum torque (C2) varying with the flour mixture and type of processing (Table 2). Higher C2 values were registered for dough samples with raw grain flour addition (0.42-0.47 Nm), compared to the samples prepared with corresponding germinated grain flour (0.12-0.17 Nm). The decrease of both C2 and DS values observed when testing flour from germinated grains, can be explained by the advanced disruption of the protein network caused by peptidase formed during germination. The protein aggregates stabilised through the disulfide or dityrosine linking and hydrogen bonds are essentially responsible for dough consistency and stability [26]. According to [PERSON] et al. [27], gliadins are degraded during germination into small peptides, the enzymes mainly responsible for this activity being cysteine proteinase and carboxypeptidases, which are highly active during wheat germination. As shown in Table 2 and Figure 4, the use of gG, gT, gS and gTT flours resulted in changes of the pasting properties compared to the corresponding dough samples with raw G, T, S and TT flour (controls). It should be noted that addition of raw TT and S flour had a higher influence on pasting properties compared to G and T. The highest values of the maximum torque during heating (C3) were 1.99 and 2.20 Nm in case of the samples with raw G and T flour addition. Weaker starch gel stability (C4) was registered for dough samples with S and TT, most probably because of the high amylase activity in these samples, compared to G and T. Triticale and spelt tend to have higher \(\alpha\)-amylase activity compared to wheat, depending on the cropping environment [28; 29]. Different tendency of the Mixolab curves was registered when germinated grain flours were added to the white flour to obtain dough samples (Figure 4b). Germination induced the increase of amylase activity and consequently starch hydrolysis became very evident after the gelatinization. Therefore, significantly lower C4 values were registered for the dough samples including germinated grain flours.