## 3 Results and Discussion
### Rheological Properties of Dough  
The rheological characteristic of dough is a complex phenomenon that arises from the fact that on the one hand, the dough needs to be solid enough in order to maintain proper structure of the bread and that on the other hand, the dough needs liquid to allow its preparation. These materials exhibit both elastic and viscous properties, so their rheological properties are best described by mechanical spectra consisting of the storage modulus (G\({}^{\prime}\)), which represents the elastic behavior, and the loss modulus (G\({}^{\prime}\)) that relates to liquid behavior of the sample [30]. The mechanical spectra of the investigated rice flour dough samples are presented in Figure S2. The values of Ostwald de Waele/Power law equations are presented in Table 4. The used models were very well fitted to the experimental data, as indicated by values of R\({}^{2}\) above 0.97. All samples investigated regardless of processing \begin{table}
\begin{tabular}{c c c} \hline \hline
**Sample** & **WBC (g/g)** & **OAC (g/g)** \\ \hline \hline \(<\)132 \(\upmu\)m & & \\ \hline C, \(<\)132 \(\upmu\)m & 1.69 \(\pm\) 0.08 \({}^{\text{C,e}}\) & 1.46 \(\pm\) 0.06 \({}^{\text{AB,ab}}\) \\
15\%, 80 \({}^{\circ}\)C & 4.56 \(\pm\) 0.35 \({}^{\text{AB,cd}}\) & 1.38 \(\pm\) 0.06 \({}^{\text{B,ab}}\) \\
30\%, 80 \({}^{\circ}\)C & 3.99 \(\pm\) 0.11 \({}^{\text{B,d}}\) & 1.56 \(\pm\) 0.13 \({}^{\text{AB,a}}\) \\
15\%, 120 \({}^{\circ}\)C & 4.94 \(\pm\) 0.36 \({}^{\text{A,c}}\) & 1.60 \(\pm\) 0.08 \({}^{\text{A,a}}\) \\
30\%, 120 \({}^{\circ}\)C & 4.61 \(\pm\) 0.49 \({}^{\text{AB,cd}}\) & 1.49 \(\pm\) 0.02 \({}^{\text{AB,ab}}\) \\ \hline \hline \(>\)132–200 \(\upmu\)m & & \\ \hline C, \(>\)132 \(\upmu\)m & 1.41 \(\pm\) 0.05 \({}^{\text{C,e}}\) & 1.39 \(\pm\) 0.06 \({}^{\text{AB,ab}}\) \\
15\%, 80 \({}^{\circ}\)C & 5.37 \(\pm\) 0.22 \({}^{\text{AB,abc}}\) & 1.48 \(\pm\) 0.06 \({}^{\text{AB,ab}}\) \\
30\%, 80 \({}^{\circ}\)C & 5.10 \(\pm\) 0.18 \({}^{\text{B,bc}}\) & 1.40 \(\pm\) 0.07 \({}^{\text{AB,ab}}\) \\
15\%, 120 \({}^{\circ}\)C & 6.19 \(\pm\) 0.63 \({}^{\text{A,a}}\) & 1.52 \(\pm\) 0.13 \({}^{\text{A,a}}\) \\
30\%, 120 \({}^{\circ}\)C & 5.89 \(\pm\) 1.09 \({}^{\text{AB,ab}}\) & 1.26 \(\pm\) 0.12 \({}^{\text{B,b}}\) \\ \hline \hline \end{tabular} Different superscripts (A–C) in columns indicate significant differences between particle sizes, while different lower case (a–e) indicates significant differences within the analyzed parameter (\(p<\) 0.05).  
\end{table} 
Table 3: Water binding capacity (WBC) and oil absorption capacity (OAC) of gluten-free flours. conditions were characterized by the dominance of solid-like behavior as indicated by the K\({}^{\prime}\) values being greater than K\({}^{\prime\prime}\), with the observed phenomenon being typical for dough samples. The extrusion process has significantly changed all considered rheological parameters, but the course of the changes was dependent on the processing conditions. The moisture content of the flour subjected to extrusion was the most important parameter influencing the mechanical properties of the dough. The increase of the moisture content from 15% to 30% resulted in an increase in mechanical parameters, i.e., complex viscosity, storage, and loss modulus. Significant differences were also observed between fine (\(<\)132 \(\upmu\)m) and coarse flours (\(>\)132-200 \(\upmu\)m), which can be attributed to differences in WBC (Table 3). Larger particles were prone to form doughs of higher complex viscosity and with stronger solid-like behavior, which resulted in higher values of WBC. The combination of both of these factors (temperature and particle size) resulted in further synergism that caused an increase of complex viscosity, which was mainly associated with an increase of storage modulus. Surprisingly, no effect of the processing temperature or its interaction with other parameters was observed.