## 3 Results and Discussion
### Effects of BGLSP on Thermo-Mechanical Properties of Dough  
The impact of BGLSP incorporation on the thermo-mechanical properties of dough is presented in Table 4. An increase in BGLSP concentration from 0% to 10% resulted in an elevation of water absorption from 64.50% to 66.70%. This phenomenon can be attributed to the elevated fiber content in BGLSP, as the hydroxyl groups in fiber can form hydrogen bonds with water molecules, thereby enhancing water absorption [12]. Development time, defined as the duration required for flour dough to achieve its maximum consistency post-mixing [22], increased from 3.32 min to 5.96 min with the addition of BGLSP. [PERSON] et al. [23] demonstrated that an increased proportion of wheat bran in formulated flour is associated with a decrease in gluten content, which in turn results in prolonged development time and enhanced dough stability. Consequently, an extended duration for gluten network formation led to a prolonged dough development time. Dough stability time, indicative of the dough's mechanical resistance, was significantly enhanced (\(p<0.05\)) with the addition of BGLSP compared to the control sample. This enhancement is likely due to the dispersion of fiber within the dough, which increases kneading resistance owing to its inherent rigidity [12]. Furthermore, an increase in dough stability time was observed for flours with incorporated BGLSP, attributed to gluten dilution, as BGLSP is a non-gluten flour [10]. Table 4 provides the values for C1, representing the maximum torque during the initial mixing phase, and C2, indicating the weakening of the protein network. The C1 values of the dough remained relatively unchanged with the incorporation of BGLSP, whereas the C2 values exhibited a declining trend. The addition of BGLSP results in a less compact protein structure, thereby enhancing the availability of enzymatic attachment sites [24]. Consequently, this facilitates an accelerated rate of protein weakening due to thermal effects, leading to a reduction in C2. In a similar study, [PERSON] et al. [12] observed a gradual decrease in the C2 value from 0.53 to 0.35 Nm as the levels of insoluble dietary fiber and fer \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Addition Amount (\%)** & **Water Absorption (min)** & **Development Time (min)** & **Stability Time (min)** & **C1 (Nm)** & **C2 (Nm)** \\ \hline
0 & 64.50 \(\pm\) 0.00 f & 3.32 \(\pm\) 0.00 f & 1.56 \(\pm\) 0.06 e & 1.06 \(\pm\) 0.00 f & 0.29 \(\pm\) 0.01 b \\
0.5 & 65.20 \(\pm\) 0.00 e & 4.15 \(\pm\) 0.10 d & 2.02 \(\pm\) 0.06 d & 1.08 \(\pm\) 0.00 e & 0.27 \(\pm\) 0.00 bc \\
1 & 65.45 \(\pm\) 0.15 d & 3.63 \(\pm\) 0.00 e & 2.13 \(\pm\) 0.03 d & 1.20 \(\pm\) 0.01 a & 0.30 \(\pm\) 0.00 a \\
2 & 65.50 \(\pm\) 0.00 d & 3.50 \(\pm\) 0.04 e & 2.50 \(\pm\) 0.01 c & 1.15 \(\pm\) 0.00 c & 0.30 \(\pm\) 0.02 a \\
5 & 66.10 \(\pm\) 0.10 c & 4.91 \(\pm\) 0.01 c & 3.44 \(\pm\) 0.02 b & 1.17 \(\pm\) 0.00 b & 0.27 \(\pm\) 0.00 bc \\
7 & 66.40 \(\pm\) 0.00 b & 5.25 \(\pm\) 0.07 b & 3.38 \(\pm\) 0.01 b & 1.19 \(\pm\) 0.01 a & 0.27 \(\pm\) 0.01 bc \\
10 & 66.70 \(\pm\) 0.00 a & 5.96 \(\pm\) 0.02 a & 5.57 \(\pm\) 0.05 a & 1.12 \(\pm\) 0.00 d & 0.24 \(\pm\) 0.00 c \\ \hline \hline \end{tabular} Results are means \(\pm\) SD of triplicate determinations. Column values with different lowercased letters are significantly different (\(p<0.05\)). Abbreviations: BGLSP, broken _G. Inclatum_ spore powder; C1, initial consistency; C2, protein network weakening.  
\end{table} 
Table 4: Effects of BGLSP on thermo-mechanical properties of dough.