## 3 Results and Discussion
### The Thermo-Mechanical Properties of Rice Flows
[32] showed that the gelatinization temperature also depends on the structure of amylopectin, the short, branched chain of amylopectin, and the intensity of the lamellar peak being negatively correlated with gelatinization temperatures. On the other hand, BRF recorded the lowest values of gelatinization temperature among the analyzed samples. The higher content of damaged starch also has a certain contribution. When comparing the rheological behavior of some flours with different content of damaged starch, [PERSON] and [PERSON] [17] showed that the increase of the content of damaged starch was accompanied by the decrease of C3, C4, and C5, but also (C3-C4) and (C5-C4). NRF flour recorded the lowest values of C3, C4, C5, and C5-C4 (Table 3), while the gelatinization temperature was significantly lower than of ARF, but significantly higher than of BRF (_p_ < 0.005). Among all investigated samples NRF had the lowest amylose content (Table 2). In the case of NRF samples, starch gelatinization occurred earlier than in the case of ARF, but later than in the case of BRF. When analyzing the pasting properties of black rice, [PERSON] et al. [2] highlighted that, at low amylose contents, starch gelatinization is obtained faster because amylopectin is predominant, and allows a lighter swelling of starch granules. In addition, the authors showed that low values of amylose content result in low values of peak viscosity, breakdown, and starch retrogradation. However, [PERSON] et al. [2] reported that the black rice with high amylose content had a gelatinization temperature of 73.2 \({}^{\circ}\)C, higher compared to the 63.8-64.1 \({}^{\circ}\)C rage registered for the black rice with low amylose content. An explanation for these results could be the different morphologies of starch granules as identified by [PERSON] et al. [25] in the case of black rice samples. The authors explained it by the differences in the biological and physiological origin of rice, in addition to the variation in amylose content, which plays an important role in controlling the size and shape of starch granules. The amount of water used to prepare the dough influences the consistency values measured during heating and cooling phases of the Mixolab test. In the case of all dough samples, the maximum C3 consistency was lower by 0.18-0.21 Nm when more water was used for dough preparation. Moreover, in case of BRF and NRF samples the C3 was reached at significantly lower temperature values when the WA increased (_p_ < 0.05), while for ARF the temperature associated to C3 increased from 80.50 to 82.30 \({}^{\circ}\)C (_p_ < 0.05). Similarly, the C4 and C5 decrease was also recorded. However, the breakdown (C3-C4) did not change for ARF and NRF samples, while a slight decrease from 0.82 to 0.77 Nm was noticed in the case of BRF. Slight changes of the beta slope were found, regardless of the amount of water in the system. When the amount of water in the dough was higher, the starch retrogradation rate (C5-C4) decreased, which indicates lower degree of starch recrystallization on cooling and limited rearrangements of the amylose molecules coming out of the swollen starch granules during cooling [29]. From the perspective of obtaining bakery products, these results create the premises for obtaining products with better properties. [PERSON] and [PERSON] [17] studied the effect of incorporating 5-50% cassava flour in the wheat flour at different WA levels: WA necessary to obtain the dough consistency of 1.1 \(\pm\) 0.05 Nm out of flour mixtures vs. WA necessary to obtain the consistency of 1.1 \(\pm\) 0.05 Nm for wheat flour. They observed a rapid increase in cassava containing dough consistency when kneading at 30 \({}^{\circ}\)C, but also a decrease in C2, C3, C4, and C5, including (C5-C4); only the (C3-C4) increased. Moreover, [PERSON] and [PERSON] [17] compared the rheological behavior of gluten free flours at different absorption capacities, and noted a maximum value of C3 consistency, but also a higher (C3-C2) at low WA.