## 3 Results and Discussion  
### Water Absorption and Physical Properties of Dough  
Conducting farinographic assessment is helpful in developing bread recipes and determining optimal parameters for the dough fermentation process [65]. The water absorption of the tested wheat flour was relatively low (54.1%) (Table 2) but typical for light wheat flours obtained from organic wheat grains [66]. The addition of flour made from legume seeds significantly increased the water absorption of the mixtures. The greatest changes in water absorption (increase up to 63.5%) occurred after adding YL at a 25% level (YLD25). This means that the dough with this additive could absorb more water, resulting in higher dough and bread yield in practice. The increased water absorption of the mixtures was probably due to the high protein and fiber content in the legume seed flours, as indicated by the research results of other authors [21; 67; 68]. The addition of flour made from legume seeds had a statistically significant effect on prolonging the dough development time from 2.0 min (CD) to 13.7 min (YLD15). The greatest increase in this parameter was observed with the addition of legume seed flour at a level of 10-15%, while further increasing the level of addition resulted in its decrease. Interestingly, the dough stability varied depending on the type and level of the additive, either increasing or decreasing. The dough stability of the control sample (CD) was 9.1 min. Significant prolongation of the dough stability was observed when adding YL at 10% and 15% levels (YLD10 and YLD15). On the other hand, a decrease in dough stability, indicating weakening of its structure, occurred when adding GP and NL at levels of 15% and above. The softening of the control dough (CD) was 35 BU. Changes in this parameter also depended on the type and level of the additive. The dough with GP and NL additives up to 15% (GPD10, GPD15, NLD10, and NLD15), as well as all dough with YL additives exhibited significantly less softening compared to the control sample (CD).  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & **Water Absorption (\%)** & **Development Time (min)** & **Stability of (min)** & **Degree of Softening (BU)** \\ \hline CD & 54.1 \(\pm\) 0.1 \({}^{\text{g}}\) & 2.0 \(\pm\) 0.1 \({}^{\text{h}}\) & 9.1 \(\pm\) 0.7 \({}^{\text{c}}\) & 35 \(\pm\) 4.6 \({}^{\text{bc}}\) \\ \hline GPD10 & 55.1 \(\pm\) 0.1 \({}^{\text{f}}\) & 6.8 \(\pm\) 0.2 \({}^{\text{e}}\) & 9.7 \(\pm\) 0.1 \({}^{\text{c}}\) & 19 \(\pm\) 1 \({}^{\text{f}}\) \\ GPD15 & 55.0 \(\pm\) 0.1 \({}^{\text{f}}\) & 6.2 \(\pm\) 0.3 \({}^{\text{e}}\) & 7.7 \(\pm\) 0.3 \({}^{\text{d}}\) & 28 \(\pm\) 5 \({}^{\text{de}}\) \\ GPD20 & 55.1 \(\pm\) 0.1 \({}^{\text{f}}\) & 5.6 \(\pm\) 0.2 \({}^{\text{g}}\) & 6.1 \(\pm\) 0.1 \({}^{\text{ef}}\) & 35 \(\pm\) 0 \({}^{\text{bc}}\) \\ GPD25 & 55.0 \(\pm\) 0.1 \({}^{\text{f}}\) & 5.7 \(\pm\) 0.0 \({}^{\text{fg}}\) & 4.0 \(\pm\) 0.1 \({}^{\text{g}}\) & 51 \(\pm\) 2 \({}^{\text{a}}\) \\ \hline YLD10 & 56.9 \(\pm\) 0.1 \({}^{\text{d}}\) & 10.7 \(\pm\) 0.1 \({}^{\text{c}}\) & 14.0 \(\pm\) 0.1 \({}^{\text{a}}\) & 4 \(\pm\) 1 \({}^{\text{i}}\) \\ YLD15 & 59.2 \(\pm\) 0.2 \({}^{\text{c}}\) & 13.7 \(\pm\) 0.1 \({}^{\text{a}}\) & 12.5 \(\pm\) 0.1 \({}^{\text{b}}\) & 12 \(\pm\) 2 \({}^{\text{gh}}\) \\ YLD20 & 62.0 \(\pm\) 0.2 \({}^{\text{b}}\) & 12.6 \(\pm\) 0.1 \({}^{\text{b}}\) & 9.5 \(\pm\) 0.2 \({}^{\text{c}}\) & 8 \(\pm\) 1 \({}^{\text{hi}}\) \\ YLD25 & 63.5 \(\pm\) 0.1 \({}^{\text{a}}\) & 8.6 \(\pm\) 0.6 \({}^{\text{d}}\) & 9.0 \(\pm\) 0.1 \({}^{\text{c}}\) & 3 \(\pm\) 0 \({}^{\text{i}}\) \\ \hline \hline \end{tabular}
\end{table}
Table 2: Water absorption and physical properties of dough and enriched dough samples.