## 3 Results and Discussion
### The Thermo-Mechanical Properties of the Composite Flows  
Table 3, as well as Figure 2, presents the results registered from the Mixolab curves corresponding to the dough samples prepared using the composite flours. The use of WA levels of 70 and 75% for preparing the doughs based on composite (RF + OFF) flour was decided upon analyzing the results of the investigations carried out on the individual flours. The RF + OFF composite flour showed major differences in terms of C1, CS, and C2 compared to RF and OFF, as, in this area of the Mixolab curve, the largest differences between the three types of flours were observed. Briefly, by substituting 20% of the RF with OFF, s significant increase (\(p<0.05\)) in C1, CS, and C2 (Table 3) was observed with respect  
Figure 1: Mixolab curve of the dough samples prepared with rice flour (**a**) and oat flake flour (**b**) at various water absorption (WA) levels. \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Parameter/** & **RF + OFF** & **RF + OFF + PP** & **RF + OFF** & **RF + OFF + PP** \\ \cline{2-5}
**Sample and WA** & \multicolumn{4}{c}{**70**} & \multicolumn{4}{c}{**75**} \\ \hline \hline \multicolumn{5}{c}{Primary Mixolab parameters} \\ \hline C1, Nm & 0.81 \(\pm\) 0.02 b & 0.94 \(\pm\) 0.01 a & 0.46 \(\pm\) 0.01 d & 0.58 \(\pm\) 0.02 c \\ CS, Nm & 0.80 \(\pm\) 0.02 b & 0.93 \(\pm\) 0.03 a & 0.43 \(\pm\) 0.01 d & 0.56 \(\pm\) 0.01 c \\ C2, Nm & 0.46 \(\pm\) 0.02 a & 0.48 \(\pm\) 0.01 a & 0.27 \(\pm\) 0.01 b & 0.31 \(\pm\) 0.02 b \\ C3, Nm & 1.95 \(\pm\) 0.02 a & 1.85 \(\pm\) 0.02 b & 1.81 \(\pm\) 0.02 c & 1.66 \(\pm\) 0.01 d \\ C4, Nm & 1.66 \(\pm\) 0.02 a & 1.63 \(\pm\) 0.02 a & 1.51 \(\pm\) 0.01 b & 1.45 \(\pm\) 0.02 c \\ C5, Nm & 2.88 \(\pm\) 0.01 a & 2.52 \(\pm\) 0.01 b & 2.38 \(\pm\) 0.02 c & 2.18 \(\pm\) 0.01 d \\ \hline \hline \multicolumn{5}{c}{Secondary Mixolab parameters} \\ \hline C3-C2, Nm & 1.50 \(\pm\) 0.03 a & 1.37 \(\pm\) 0.03 b & 1.54 \(\pm\) 0.03 a & 1.35 \(\pm\) 0.03 b \\ C3-C4, Nm & 0.30 \(\pm\) 0.02 a & 0.22 \(\pm\) 0.03 b & 0.30 \(\pm\) 0.02 a & 0.21 \(\pm\) 0.01 b \\ C5-C4, Nm & 1.21 \(\pm\) 0.01 a & 0.88 \(\pm\) 0.01 b & 0.87 \(\pm\) 0.01 b & 0.73 \(\pm\) 0.02 c \\ MWP, \% & 1.19 \(\pm\) 3.27 a & 1.42 \(\pm\) 2.22 a & 7.25 \(\pm\) 1.27 a & 3.33 \(\pm\) 5.06 a \\ TMWP, \% & 42.15 \(\pm\) 4.17 a & 47.52 \(\pm\) 2.15 a & 34.01 \(\pm\) 3.79 b & 43.77 \(\pm\) 5.48 a \\ \hline \hline \end{tabular} For a flour sample, different superscript letters accompanying mean values on the same line indicate statistically significant differences at \(p<0.05\), based on [PERSON]’s post hoc test.  
\end{table} 
Table 3: Primary and secondary Mixolab parameters of the dough prepared with composite flours at different water absorption (WA) levels. RF + OFF consisted of 80% rice flour and 20% oat flake flour, while RF + OFF + PP consisted of 65% rice flour, 20% oat flake flour, and 15% pumpkin seed protein powder. to the RF (Table 2). This thermo-mechanical behavior of the dough based on composite flour was due to presence of higher amounts of protein and fiber in the OFF compared to the RF. The dough based on composite flour exhibited a higher resistance to kneading compared to the RF, as evidenced by lower MPW values (Table 3). The C2 value increase in the case of the RF + OFF samples could be attributed to the \(\beta\)-glucan intake from the OFF, with [PERSON] et al. [33] reporting a positive correlation between protein weakening and \(\beta\)-glucan content. The TMWT increased relative to both the RF and the OFF, indicating that the dough presented a lower resistance to kneading and heating. Regardless of the water absorption level, the addition of PP caused an increase in the C1 and CS values with respect to the RF + OFF composite flour, most probably as the result of high protein and fiber intakes from the PP which had been used to substitute 15% of the RF. [PERSON] [34] noted that the ratio of insoluble-to-soluble fiber in pumpkin seed powder is 2:1, and this may explain the high C1 and CS values compared to the RF dough.