## 3 Results and Discussion
### Rheological Properties of Dough
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline  & **Addition Level** & **K** & **n** & **x2** & **r** \\  & **(\%)** & **(Pa.s\({}^{\text{n}}\))** & & & & \\ \hline
**WheatCTRL 1** & 0 & 141.90 \(\pm\) 25.74 \({}^{\text{e}}\) & 0.33 \(\pm\) 0.04 \({}^{\text{a}}\) & 0.25 \(\pm\) 0.06 & 0.97 \(\pm\) 0.007 \\ \hline
**GF CTRL 2** & 0 & 173.30 \(\pm\) 20.08 \({}^{\text{de}}\) & 0.29 \(\pm\) 0.02 \({}^{\text{ab}}\) & 0.47 \(\pm\) 0.26 & 0.97 \(\pm\) 0.007 \\ \hline  & 2.5 & 216.60 \(\pm\) 134.49 \({}^{\text{de}}\) & 0.08 \(\pm\) 0.01 \({}^{\text{b}}\)edeg & 1.77 \(\pm\) 0.40 & 0.93 \(\pm\) 0.01 \\
**DOP** & 5 & 221.70 \(\pm\) 48.93 \({}^{\text{de}}\) & \(-\)0.11 \(\pm\) 0.09 \({}^{\text{ab}}\)edeg & 5.21 \(\pm\) 3.76 & 0.88 \(\pm\) 0.04 \\  & 7.5 & 134.55 \(\pm\) 9.83 \({}^{\text{e}}\) & -0.25 \(\pm\) 0.04 \({}^{\text{efg}}\) & 0.94 \(\pm\) 0.14 & 0.98 \(\pm\) 0.004 \\ \hline  & 2.5 & 337.30 \(\pm\) 95.74 \({}^{\text{b}}\)edeg & 0.10 \(\pm\) 0.06 \({}^{\text{ab}}\)edeg & 0.54 \(\pm\) 0.27 & 0.98 \(\pm\) 0.01 \\
**DAP** & 5 & 291.40 \(\pm\) 22.84 \({}^{\text{de}}\) & -0.12 \(\pm\) 0.02 \({}^{\text{fg}}\) & 4.88 \(\pm\) 2.67 & 0.89 \(\pm\) 0.06 \\  & 7.5 & 159.60 \(\pm\) 21.64 \({}^{\text{e}}\) & 0.03 \(\pm\) 0.02 \({}^{\text{ab}}\)edef & 4.37 \(\pm\) 0.05 & 0.87 \(\pm\) 0.01 \\ \hline  & 2.5 & 289.65 \(\pm\) 130.74 \({}^{\text{c}}\)edeg & 0.05 \(\pm\) 0.05 \({}^{\text{ab}}\)edeg & 0.86 \(\pm\) 0.62 & 0.97 \(\pm\) 0.02 \\
**DPP** & 5 & 182.76 \(\pm\) 67.76 \({}^{\text{e}}\) & 0.17 \(\pm\) 0.04 \({}^{\text{ab}}\)edeg & 1.73 \(\pm\) 1.19 & 0.87 \(\pm\) 0.05 \\  & 7.5 & 103.71 \(\pm\) 39.73 \({}^{\text{e}}\) & 0.23 \(\pm\) 0.08 \({}^{\text{ab}}\)edeg & 0.28 \(\pm\) 0.17 & 0.98 \(\pm\) 0.01 \\ \hline  & 2.5 & 955.40 \(\pm\) 323.29 \({}^{\text{ab}}\) & \(-\)0.20 \(\pm\) 0.00 \({}^{\text{de}}\)fg & 2.83 \(\pm\) 0.46 & 0.94 \(\pm\) 0.01 \\
**DTP** & 5 & 229.05 \(\pm\) 80.40 \({}^{\text{de}}\) & 0.14 \(\pm\) 0.01 \({}^{\text{cd}}\)efg & 1.15 \(\pm\) 1.43 & 0.95 \(\pm\) 0.06 \\  & 7.5 & 125.75 \(\pm\) 20.7 \({}^{\text{e}}\) & 0.162 \(\pm\) 0.08 \({}^{\text{ab}}\)edeg & 0.05 \(\pm\) 0.03 & 0.99 \(\pm\) 0.00 \\ \hline  & 2.5 & 822.70 \(\pm\) 37.62 \({}^{\text{ab}}\)edeg & \(-\)0.211 \(\pm\) 0.24 \({}^{\text{de}}\)efg & 4.93 \(\pm\) 5.68 & 0.92 \(\pm\) 0.07 \\
**DPPP** & 5 & 1049.00 \(\pm\) 548.71 \({}^{\text{a}}\) & \(-\)0.376 \(\pm\) 0.16 \({}^{\text{g}}\) & 8.17 \(\pm\) 2.11 & 0.92 \(\pm\) 0.01 \\  & 7.5 & 895.85 \(\pm\) 106.84 \({}^{\text{ab}}\) & \(-\)0.436 \(\pm\) 0.06 \({}^{\text{g}}\) & 4.92 \(\pm\) 1.84 & 0.93 \(\pm\) 0.02 \\ \hline  & 2.5 & 399.0 \(\pm\) 285.81 \({}^{\text{ab}}\)edeg & 0.033 \(\pm\) 0.12 \({}^{\text{ab}}\)edef & 1.12 \(\pm\) 1.03 & 0.96 \(\pm\) 0.02 \\
**DPPSP** & 5 & 434.35 \(\pm\) 63.00 \({}^{\text{ab}}\)edeg & -0.078 \(\pm\) 0.17 \({}^{\text{ab}}\)edeg & 4.53 \(\pm\) 3.01 \(\phantom{-}\)0.90 \(\pm\) 0.03 \\  & 7.5 & 480.05 \(\pm\) 24.54 \({}^{\text{ab}}\)edeg & \(-\)0.03 \(\pm\) 0.18 \({}^{\text{ab}}\)edeg & 2.31 \(\pm\) 3.10 & 0.95 \(\pm\) 0.06 \\ \hline \hline
**P** & \multicolumn{2}{c}{\(<0.0001\)} & \multicolumn{2}{c}{\(<0.0001\)} & \multicolumn{2}{c}{} \\ \hline
**F** & \multicolumn{2}{c}{6.48} & \multicolumn{2}{c}{7.50} \\ \hline \hline \end{tabular}
\end{table} 
Table 5: Rheological parameters of wheat bread and gluten-free bread with and without added by-products.