# Rheological Approaches of Wheat Flour Dough Enriched with Germinated Soybean and Lentil
## 3 Results
### Optimization of LGF and SGF Addition Levels
#### 3.3.3 Effects of SGF and LGF on Dough Fermentation and Dynamic Rheological Properties  
Dough rheological properties are important for baked product processing optimization since they could predict dough behavior during mixing, fermentation, and handling. The maximum height of gaseous production showed a significant (\(p<0.05\)) decrease as the addition level of SGF was higher, while LGF and the interaction between factors did not exert significant effects (Figure 4a). Only the interactions between the quadratic term of SGF with LGF factor and the quadratic term of LGF presented significant (\(p<0.05\)) influence on the total CO\({}_{2}\) volume production (Table 6), while the volume of gas retained in the dough at the end of the test significantly decreased with increased SGF addition (Figure 4c). SGF quadratic term and the interaction between SGF quadratic term and LGF factor had significant (\(p<0.05\)) effects (Table 6) on the dough retention coefficient, with a slightly decreasing trend being observed with LGF amount raise (Figure 4d), while in the case of SGF a reduction of up to 10% was observed, then the values increased.  
The dynamic rheological properties in terms of elastic modulus, viscous modulus, and loss tangent were influenced by SGF and LGF addition in the wheat dough as follows: G\({}^{\prime}\) increased significantly (\(p<0.05\)) as the amounts of SGF and LGF were higher (Figure 5a), while the interactions between them presented a non-significant (\(p>0.05\)) effect (Table 6); G\({}^{\prime\prime}\) was affected by both factors and their interaction (\(p<0.05\)), an increasing trend was observed with the increasing addition levels (Figure 5b); the loss tangent rose with SGF levels, increased up to 10% and increased as the amount of LGF was higher (Figure 5c), but only the quadratic term of SGF exerted a significant effect.  
Figure 3: Three-dimensional response surface graphic presenting the interaction between SGF and LGF addition levels on dough properties during extension: (**a**) dough tenacity (P), (**b**) dough extensibility (L), (**c**) baking strength (W) and (**d**) curve configuration ratio (P/L).  
Figure 4: Three-dimensional response surface graphic presenting the interaction between SGF and LGF addition levels on dough rheological properties during fermentation: (**a**) maximum height of gaseous production (H’m), (**b**) total CO2 volume production (VT), (**c**) volume of the gas retained in the dough at the end of the test (VR) and (**d**) retention coefficient (CR).  
Figure 5: _Cont._  
Composite flour dough elastic and viscous moduli variations during heating provide valuable information on starch gelatinization which could be helpful in the prediction of dough behavior in the baking stage. The initial gelatinization temperature (T\({}_{i}\)) is determined at the minimum value of G\({}^{\prime}\), while the maximum gelatinization temperature (T\({}_{\text{max}}\)) is considered at the maximum value of G\({}^{\prime}\)[42]. The initial gelatinization temperature was significantly (\(p<0.05\)) affected by SGF and LGF addition (Table 6), a decreasing trend being observed for SGF and the opposite trend for LGF as the addition level was higher (Figure 6a), while LGF and the interaction between factors showed a non-significant influence (\(p>0.05\)). SGF and LGF terms exerted significant effects on the maximum gelatinization temperature, an increasing tendency being obtained as the germinated legume flour amounts increased (Figure 6b). A reverse trend on the maximum gelatinization temperature was given by the interaction of SGF with LGF.