## 3 Results and Discussion
### Rheological Characteristics
#### 3.1.2 Effects of DF and Millet Flour on the Extensographical Properties of Mixed Dough  
Extensograph measurements provided useful information about the viscoelastic behavior of dough. The different influences of steamed millet flour and DF on the extrasographical properties of mixed dough are presented in Table 2. In the same fermentation time, with the addition of steamed millet flour and increasing DF content, the extensible area, extension, and maximum tensile resistance of the mixed dough exhibited a downward trend, which indicated that the toughness and gas retention capacity of the dough decreased. Similar characteristics were also reported by [PERSON], where dough extensibility was reduced as fiber was added [18]. This could be explained by the dilution of wheat gluten and the increasing content of DF possibly disrupting the gluten network in the mixed dough. In addition, tensile resistance reached a maximum at first when the steamed millet flour was added and then reduced. Likewise, the extension ratio increased with the addition of steamed millet flour and increasing content of DF from 2% to 6% and then decreased at the content of 8%. It is possible that the starch in the steamed millet flour was gelatinized, degraded, and combined with protein to form a composite which caused the dough to have increasing tensile resistance. [PERSON] et al.  
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & **Steamed Millet** & \multirow{2}{*}{**DE/\%**} & **Wheat** & \multirow{2}{*}{**WA/\%**} & **DDT/min** & **DST/min** & **SD/FU** & **FQN** \\  & & & & & **Flow/\%** & & & & \\ \hline WF & 0 & 0 & 100 & 56.8 \(\pm\) 0.3 a & 5.03 \(\pm\) 0.30 a & 9.73 \(\pm\) 0.12 a & 24 \(\pm\) 252 d & 107 \(\pm\) 7.51 a \\ WF6 MF & 25 & 0 & 75 & 52.0 \(\pm\) 0.2 c & 4.77 \(\pm\) 0.30 a & 7.53 \(\pm\) 0.32 b & 45 \(\pm\) 2.00 c & 85 \(\pm\) 4.51 b \\
2\% DF & 25 & 2 & 73 & 52.3 \(\pm\) 0.66 b & 4.61 \(\pm\) 0.38 a & 6.97 \(\pm\) 0.32 b & 53 \(\pm\) 3.51 ab & 79 \(\pm\) 0.58 b \\
4\% DF & 25 & 4 & 71 & 52.5 \(\pm\) 0.06 b & 4.67 \(\pm\) 0.17 a & 6.88 \(\pm\) 0.11 c & 53 \(\pm\) 0.58 ab & 80 \(\pm\) 252 b \\
6\% DF & 25 & 6 & 69 & 52.3 \(\pm\) 0.26 b & 4.82 \(\pm\) 0.44 a & 6.39 \(\pm\) 0.34 d & 57 \(\pm\) 1.53 a & 79 \(\pm\) 252 b \\
8\% DF & 25 & 8 & 67 & 52.1 \(\pm\) 0.4 b & 5.15 \(\pm\) 0.13 a & 6.41 \(\pm\) 0.22 d & 51 \(\pm\) 3.00 b & 83 \(\pm\) 0.58 b \\
10\% DF & 25 & 10 & 65 & 51.9 \(\pm\) 0.35 c & 4.62 \(\pm\) 0.29 a & 5.87 \(\pm\) 0.60 d & 51 \(\pm\) 0.58 b & 83 \(\pm\) 3.51 b \\ \hline \hline \end{tabular}  
* WA, water absorption; DDT, dough development time; DST, dough stability time; SD, softening degree; FQN, farinograph quality number; FU, Farinograph unit. Values are represented as means a 5D (standard deviation). Values in a column with different lowercase letters are significantly different (\(p<0.05\)). Sample WF was pure wheat flour as a control; WF&MF was 25% steamed millet flour in substitution; samples 2% DF, 4% DF, 6% DF, 8% DF, and 10% DF had 2%, 4%, 6%, 8%, and 10% DF, respectively, besides 25% steamed millet flour. The same below.  
\end{table}
Table 1: The farinographical properties of mixed dough (\(n=3\)).  
reported that tensile resistance increased and the extensibility decreased significantly with the addition of fiber [16]. Moreover, with the extension of fermentation time, the dough extensible area, tensile resistance, maximum tensile resistance, and extension ratio increased, but the extension declined slightly. It might be speculated that the extensographical properties would be desirable when the fermentation time is prolonged.