## 3 Results and Discussion
### The Thermo-Mechanical Properties of RF and OFF
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multicolumn{1}{c}{**Parameter/**} & \multicolumn{3}{c}{**Rice Flour**} & \multicolumn{3}{c}{**Oat Flake Flour**} \\ \cline{2-7} \multicolumn{1}{c}{**Sample and WA**} & **65** & **70** & **75** & **70** & **80** & **90** \\ \hline \multicolumn{7}{c}{Primary Mixolab parameters} \\ \hline C1, Nm & 0.70 \(\pm\) 0.01 a & 0.38 \(\pm\) 0.01 b & 0.29 \(\pm\) 0.01 c & 2.20 \(\pm\) 0.01 a & 1.49 \(\pm\) 0.01 b & 0.85 \(\pm\) 0.01 c \\ CS, Nm & 0.68 \(\pm\) 0.01 a & 0.34 \(\pm\) 0.01 b & 0.18 \(\pm\) 0.01 c & 1.93 \(\pm\) 0.02 a & 1.34 \(\pm\) 0.01 b & 0.84 \(\pm\) 0.02 c \\ C2, Nm & 0.33 \(\pm\) 0.01 a & 0.19 \(\pm\) 0.01 b & 0.11 \(\pm\) 0.01 c & 1.20 \(\pm\) 0.01 a & 0.86 \(\pm\) 0.02 b & 0.59 \(\pm\) 0.01 c \\ C3, Nm & 2.20 \(\pm\) 0.01 a & 1.97 \(\pm\) 0.01 b & 1.76 \(\pm\) 0.02 c & 2.16 \(\pm\) 0.01 a & 1.86 \(\pm\) 0.02 b & 1.69 \(\pm\) 0.01 c \\ C4, Nm & 2.16 \(\pm\) 0.02 a & 1.92 \(\pm\) 0.01 b & 1.69 \(\pm\) 0.01 c & 1.33 \(\pm\) 0.02 a & 1.13 \(\pm\) 0.01 b & 0.97 \(\pm\) 0.01 c \\ C5, Nm & 3.57 \(\pm\) 0.02 a & 3.08 \(\pm\) 0.02 b & 2.77 \(\pm\) 0.02 c & 1.95 \(\pm\) 0.01 a & 1.73 \(\pm\) 0.02 b & 1.46 \(\pm\) 0.02 c \\ \hline \multicolumn{7}{c}{Secondary Mixolab parameters} \\ \hline C3-C2, Nm & 1.87 \(\pm\) 0.02 a & 1.78 \(\pm\) 0.02 b & 1.65 \(\pm\) 0.03 c & 0.95 \(\pm\) 0.03 b & 1.00 \(\pm\) 0.03 b & 1.10 \(\pm\) 0.02 a \\ C3-C4, Nm & 0.04 \(\pm\) 0.03 a & 0.05 \(\pm\) 0.02 a & 0.07 \(\pm\) 0.01 a & 0.82 \(\pm\) 0.01 a & 0.73 \(\pm\) 0.01 b & 0.72 \(\pm\) 0.02 b \\ C5-C4, Nm & 1.41 \(\pm\) 0.02 a & 1.16 \(\pm\) 0.01 b & 1.08 \(\pm\) 0.03 c & 0.62 \(\pm\) 0.01 a & 0.60 \(\pm\) 0.02 a & 0.49 \(\pm\) 0.01 b \\ MWP, \% & 3.32 \(\pm\) 1.74 b & 10.46 \(\pm\) 4.26 b & 38.57 \(\pm\) 4.15 a & 12.42 \(\pm\) 1.09 a & 10.09 \(\pm\) 0.53 a & 1.57 \(\pm\) 1.47 b \\ TMWP, \% & 50.01 \(\pm\) 0.58 a & 39.49 \(\pm\) 3.79 b & 23.97 \(\pm\) 3.53 a & 32.88 \(\pm\) 1.25 a & 32.07 \(\pm\) 0.46 a & 29.01 \(\pm\) 2.31 a \\ \hline \hline \end{tabular}  
* For a flour sample, different superscript letters accompanying means values on the same line indicate statistically significant differences at \(p<0.05\), based on [PERSON]’s post hoc test.  
\end{table} 
Table 2: Primary and secondary Mixolab parameters of the dough prepared with rice flour (RF) and oat flake flour (OFF) at different water absorption (WA) levels. Regarding the fiber content, it should be noted that oats have the highest content of \(\beta\)-glucans among all cereals, largely distributed in the endosperm cell wall (75%) [9]. The ratio between soluble and insoluble \(\beta\)-glucans as well as the properties of the soluble fraction of \(\beta\)-glucans suffer changes in oat flake flour compared to native oat flour. [PERSON] et al. [17] noted that oat flour prepared by hydrothermal pre-treatment needed a high water level for dough preparation, compared to native flour, such as to avoid obtaining a hard and sticky dough. A high level of WA improves the protein and carbohydrate network. An improvement in the functionality of the soluble fiber content was noted by [PERSON] et al. [28]. They studied the effect of oat bran extrusion on soluble fibers' properties and reported an improvement in water-related properties like solubility, solvent retention capacity, swelling ability, and apparent viscosity. In addition, the presence of resistant starch most likely influences the level of water addition needed during kneading. Oats have a high resistant starch content [9], which increases during extrusion as a result of shearing and the thermal treatment meant to improve the gelatinization, retrogradation, and recrystallization properties of the starch [29]. In the second phase of the Mixolab curves, characterized by temperature increases while keeping the dough's mixing constraint, a torque decrease in all the tested dough samples was noticed (Figure 1). Regardless of the tested flour type, the values of the minimum C2 torques varied significantly (\(p<0.05\)) with the WA level (Table 2).