## 3 Results and Discussion
### The Proximate Composition of the Flours
[51] obtained pasta (macaroni) from durum wheat flour (semolina) mixed with 15% wheat germ, obtaining a significant improvement in nutritional value. Other authors, e.g., [PERSON] et al. [52] mentioned that they replaced up to 25% of wheat flour with defatted wheat germ and obtained improved functional and nutritional properties for prepared cookies. The carbohydrate content for the control sample and flour mixtures had a very slight growth tendency with increased amounts of Rp added (Table 1). Wheat flour has a carbohydrate content of 70.68 \(\pm\) 0.29% and Rp has a carbohydrate content of 73.66 \(\pm\) 0.19%. The highest value of carbohydrate content, 71.04%, was obtained with the addition of 2.5% Rp, representing an increase of only 0.51% compared to the carbohydrate content of the control sample. According to the ANOVA analysis, this variation was not significant (\(p>0.05\)) compared to the carbohydrate content of the control sample because the Rp was added in tiny proportions. The fibre content of WF-Rp varied with Rp addition values, increasing by about 0.02% for every 0.5% of Rp added, from 0.1 \(\pm\) 0.07% in white flour to 0.2 \(\pm\) 0.06% in the mixture with an addition of 2.5% Rp. According to the ANOVA single-factor statistical analysis, the differences were not significant (\(p>0.05\)). The total fibre content of whole wheat flour obtained by [PERSON] et al. [48] was 15.3%, divided into 11.2% insoluble and 4.1% soluble fibres. The white wheat flour used in their research contained 3.4% total fibre with 1.6% insoluble and 1.8% soluble fibres because most of the fibre, both soluble and insoluble, was removed with bran and germs. The authors [48] believed that wholemeal wheat flour with a high fibre content, especially insoluble fibre, is a suitable raw material for high-fibre foods. However, these authors found that a high fibre content dilutes gluten proteins during dough kneading, leading to a soft and inelastic dough. Thus, bread made from whole wheat flour has a significantly smaller specific volume and larger pores than bread made from white flour [48]. The wet gluten in flour mixtures with Rp varies inversely with the addition of Rp, decreasing from 34.10 \(\pm\) 0.07% in the control sample to 33.25 \(\pm\) 0.07% with a 2.5% addition of Rp due to the absence of gluten-forming proteins in Rp. According to the single-factor ANOVA statistical analysis, the variation was not significant (\(p>0.05\)), with the decrease of gluten content representing about 0.17% at each addition stage. [PERSON] et al. [44] found a reduction in wet gluten from 25.0 \(\pm\) 0.15% for the control sample-white wheat flour to 24.4 \(\pm\) 0.19%, 24.2 \(\pm\) 0.19%, 24.1 \(\pm\) 0.17%, 22.9 \(\pm\) 0.16%, 21.0 \(\pm\) 0.15%, 19.9 \(\pm\) 0.15%, and 18.4 \(\pm\) 0.14% for mixtures of white wheat flour with wheat flour bran (3%, 5%, 10%, 15%, 20%, 25%, and 30%, respectively), the variations being significant (\(p<0.05\)). The reduction of wet gluten is greater in this study due to the higher additions of wheat flour bran. The sedimentation index, a parameter that reflects the quantity and quality of proteins in flour (wheat), increased from 25.0 for wheat flour to 29.0 for flour mixtures with 1.5% and 2.5% Rp, respectively, the variations being significant (\(p<0.05\)). These values are in the range of 20-39, corresponding to a good quality flour for baking [4]. The additions of Rp in white wheat flour had tiny values (0.5-2.5%), and the protein content and wet gluten varied very little. Therefore, it could be stated that the addition of Rp did not affect the quality of proteins in WF. However, the sedimentation index increased almost linearly for the first mixtures, namely, the samples with a 0.5-1.0% Rp addition (27.0 and 28.0) and stagnated for the subsequent three samples (29.0), namely, those with a 1.5%, 2.0%, and 2.5% Rp addition (data not shown in Table 1). The vitamin C content in flour mixtures (Table 1) reflected the addition of 0.5-2.5% of Rp in wheat flour to obtain the mixture flours.