## 3 Results and Discussion
### Rheological Analysis Results
The incorporation of oil tends to reduce the extensibility of the doughs and the energy of deformation, measured with the alveograph which can cause problems in the use of the doughs or in the retention of gas during fermentation. Figure 2: (a) G\({}^{\prime}\) G\({}^{\prime\prime}\) dough modulus (points) and power curves (lines) depending on frequency at 550 flour dough samples for four different added oil contents: 0% (red point), 5% (green point), 10% (blue point), and 15% (purple point); (b) G\({}^{\prime}\) G\({}^{\prime\prime}\) dough modulus (triangle with tip up) and power curves (lines) depending on frequency at 650 flour dough samples for four different added oil contents: 0% (red triangle), 5% (green triangle), 10% (blue triangle), and 15% (purple triangle); (c) G\({}^{\prime}\) G\({}^{\prime\prime}\) dough modulus (triangle with tip down) and power curves (lines) depending on frequency at 1350 flour dough samples for four different added oil contents: 0% (red triangle), 5% (green triangle), 10% (blue triangle), and 15% (purple triangle). Figure 4 expresses the following through a three-dimensional graph: the distribution of swelling index, the extensibility of the dough, and the maximum pressure which describes the empirically determined rheological properties. A homogeneous distribution of the results obtained for the following characteristics was observed: the extensibility of the dough (L), the maximum pressure (P), and the swelling index (G). The values are evenly  
\begin{table}
\begin{tabular}{c c c c c c} \hline
**Sample** & **P, mm** & **L, mm** & **G, mm** & **W, J** & **P/L** \\ \hline M\_550 & 99 \(\pm\) 0.01 a ** & 79 \(\pm\) 0.02 a  & 19.8 \(\pm\) 0.02 a  & 283 \(\pm\) 0.02 c  & 1.47 \(\pm\) 0.01 a  \\ P1\_550 & 89 \(\pm\) 0.01 a  & 23.3 \(\pm\) 0.02 c  & 1.81 \(\pm\) 0.02 c  & 1.81 \(\pm\) 0.02 c  \\ P2\_550 & 106 \(\pm\) 0.02 b  & 99 \(\pm\) 0.01 ab  & 22.1 \(\pm\) 0.03 c  & 179 \(\pm\) 0.02 a  & 22.1 \(\pm\) 0.03 c  & 179 \(\pm\) 0.02 b  \\ P3\_550 & 122 \(\pm\) 0.02 c  & 96 \(\pm\) 0.01 b  & 21.8 \(\pm\) 0.01 b  & 2.56 \(\pm\) 0.02 d  \\ \hline M\_650 & 105 \(\pm\) 0.01 b  & 97 \(\pm\) 0.02 c  & 21.9 \(\pm\) 0.01 c  & 298 \(\pm\) 0.01 c  & 1.08 \(\pm\) 0.02 c  \\ P1\_650 & 95 \(\pm\) 0.01 a  & 86 \(\pm\) 0.01 a  & 20.6 \(\pm\) 0.01 a  & 22.6 \(\pm\) 0.01 b  & 221 \(\pm\) 0.01 b  & 298 \(\pm\) 0.01 a  & 21.8 \(\pm\) 0.02 b  & 179 \(\pm\) 0.01 a  \\ P2\_550 & 106 \(\pm\) 0.02 b  & 96 \(\pm\) 0.01 ab  & 22.1 \(\pm\) 0.03 c  & 179 \(\pm\) 0.02 a  & 179 \(\pm\) 0.02 b  \\ P3\_550 & 122 \(\pm\) 0.02 c  & 96 \(\pm\) 0.01 b  & 21.8 \(\pm\) 0.01 b  & 179 \(\pm\) 0.01 a [FOOTNOTE:distributed because the 550 and 650 flour assortments have similar rheological behavior, with the exception of the 1350 flour, which has a different behavior both in the description of the dynamic rheology and in empirical determinations. Principal Component Analysis (PCA) was applied to highlight the effects of adding oil to white and black flour with the alveograph determined rheological characteristics of the dough. The loads of the variables studied with regards to the first two main components, PC1 (74.96%) and PC2 (24.30%) (Figure 4) described 99.27% of the total variant. Figure 5 represents the distribution of the quality attributes determined by the alveograph determinations and the dough samples, with which they are in a significantly positive correlation. PC1 was associated with dough samples with 0-5% added oil with rheological characteristics (extensibility, baking strength, maximum pressure, and the configuration ratio of the alveograph curve). PC2 was associated with dough samples with additions of 10-15% of hemp seed oil. There is a good relationship between the extensibility and the swelling index in the control sample and the dough with an addition of 5% hemp seed oil. The samples with 10-15% were not associated with the analyzed rheological characteristics [37; 38]. Figure 4: Graphic representation of the main alveograph characteristics.