## 3 Results and Discussion
### Rheological Analysis Results  
Figure 2a shows the values of elastic and viscous modulus, depending on the frequency, for the dough obtained from white flour type 550 with different amounts of hemp seed oil. A visual inspection of the data suggests that all samples are dependent on the amount of oil added. The rheological properties of the 550-flour dough demonstrate the same linear decreasing tendency of both the elastic and viscous modes. Figure 2b describes the viscoelastic properties of the flour dough 650. A significant decrease in the elastic and viscous mode is observed with the addition of 15% hemp oil. This behavior can be attributed to the high protein content of white flour, but also to the size of the starch granules and the bonds that form between the starch and the incorporated oil. In general, the incorporation of oil into white flour dough decreases viscoelastic modules, G\({}^{\prime}\) and G\({}^{\prime\prime}\), leading to lower values than the control dough [27,28]. Figure 2c describes the frequency and viscous modulus, depending on the frequency, for the dough obtained from black wheat flour (type 1350) with the addition of hemp seed oil. The same tendency to decrease the elasticity and viscosity of the dough is also noticeable in this dough sample. The decrease is more visible as the percentage of added oil increases. The loss modulus (G\({}^{\prime\prime}\)) presents lower values than the storage modulus (G\({}^{\prime}\)) in all formulated dough samples, suggesting a more elastic than viscous characteristic in dough samples. This result influences the development of the dough during fermentation, increasing its capacity to retain fermentation gases and thus, increasing the elasticity of the bread crumb and volume [29,30]. Figure 3a-c describe the behavior of dough obtained from wheat flour with the addition of hemp seed oil in proportions of 0-15% under the influence of temperature variations. There has a tendency to increase the viscosity of the dough as the temperature increases. The flour dough sample 550 has the effect of increasing the viscous and elastic modulus by 5% and, by increasing the amount of oil, there is a considerable decrease in elastic and viscous behavior [31,32]. The dough obtained from 650 flour with the addition of hemp seed oil behaves differently due to the manner with which it reactions to temperature. The elastic modulus decreases significantly with a 5% addition of oil, especially when compared to the sample control, as well as with 10% and 15% oil additions. Figure 1: (**a**) Bread samples obtained from the three types of flour (external appearance); (**b**) Section appearance of bread samples. The temperature ranges for starch gelatinization are lower for dough samples with higher oil additions. Figure 3c shows the behavior of the dough obtained from black flour (1350) under the influence of temperature. The G\({}^{\prime}\) G\({}^{\prime\prime}\) modules show a linear trend for the control sample, compared to the dough sample which had an added percentage of 15% oil. The difference is significant between the two samples, this aspect will be observed in the results obtained when assessing the quality of the bread [33; 34]. The alveograph data are shown in Table 1.  
Analyzing the alveographic parameters highlights the bread's extensibility and the effects of increasing the elasticity of the dough as the percentage of added oil increases. The characteristics were determined: the extensibility of the dough (mm) indicated by the length (L) of the alveogram curve, the maximum pressure (P) representing the peak height (mm), the baking strength (W), the swelling index (G), and the configuration ratio of alveograph curve (P/L). The swelling index (G) increases in all dough samples in proportion to the amount of oil added and the baking strength decreases inversely in proportion to the addition of oil [35; 36]. The incorporation of oil decreases water absorption, the mixing tolerance, and the tenacity of the doughs, but increases extensibility.