## 3 Results and Discussion
### The Thermo-Mechanical Properties of RF and OFF  
The primary and secondary Mixolab parameters, registered while running the Chopin+ protocol, are presented in Table 2.  
The investigation of the thermo-mechanical properties for RF and OFF was performed at different WA levels, decided based on the assumption that high dough consistencies are not necessary for gluten-free breads, as in the case of dough systems based of wheat [22]. Considering the higher fiber and protein contents but also the fact that the OFF had been obtained from extruded oats, the WA levels selected for the OFF were higher compared to those for the RF. \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Sample** & **Moisture, \%** & **Proteins, \%** & **Fat, \%** & **Fiber, \%** & **Ash, \%** & **Carohydrates, \%** \\ \hline RF & 11.45 \(\pm\) 0.01 a & 7.40 \(\pm\) 0.10 c & 2.50 \(\pm\) 0.08 c & 4.20 \(\pm\) 0.10 c & 1.52 \(\pm\) 0.02 a & 72.93 a  \\ OFF & 11.35 \(\pm\) 0.01 b & 13.10 \(\pm\) 0.10 b & 6.33 \(\pm\) 0.05 b & 9.80 \(\pm\) 0.15 b & 1.49 \(\pm\) 0.02 a & 57.86 b  \\ PP & 9.55 \(\pm\) 0.01 c & 62.15 \(\pm\) 0.17 a & 12.67 \(\pm\) 0.06 a & 12.90 \(\pm\) 0.10 a & 0.62 \(\pm\) 0.02 b & 2.11 c  \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Proximate composition of rice flour (RF), oat flake flour (OFF), and pumpkin seed protein powder (PP). Analyzing the Mixolab parameters registered during mixing at 30 \({}^{\circ}\)C, it can be seen that WA increase caused a decrease in the C1 and CS values (Table 2). In the case of RF, the maximum value of C1 was 0.70 Nm at 65% WA and decreased to 0.29 Nm at 75% WA, while, in the case of OFF, the maximum value of C1 was 2.20 Nm, which decreased to 0.85 Nm at 90% WA. For the same WA level of 70%, the C1 registered for OFF was about 5.8 times higher compared to RF. In case of RF dough, the CS was significantly lower (\(p<0.05\)) compared to the C1 for 75% WA; smaller differences between C1 and CS were found for WA levels of 65 and 70%. As a consequence, the MWP values increased with the WA (Table 2), suggesting that, at lower values of WA, the RF dough was more stable, having a higher resistance to kneading at a constant temperature of 30 \({}^{\circ}\)C. On the other hand, although WA increases caused the decrease in the C1 and CS values of the OFF dough, the dough was more stable at a WA level of 90%, because of the closer C1 and CS values, which resulted in a lower MWP (Table 2). These important differences between the behaviors of the OFF and RF doughs at increasing WA levels were most likely due to the different protein and fiber profiles and contents. OFF has higher protein and fiber contents than RF (Table 1). High-molecular-weight glutelins are the major protein fraction in milled rice, representing 79-93% of the total protein, followed by globulins (6-13%), albumins (4-6%), and prolamins (2-7%) [23]. The main proteins in oats are globulins (50-80%), followed by prolamins, albumins, and glutelins, representing 4-15%, 1-12%, and 10%, respectively, or the total proteins content [24,25]. Nonetheless, it is important to mention that their physicochemical properties are modified in oat flakes because of hydrothermal treatment and shearing. As mentioned by [PERSON] [26], flaking changes the structure of oat groats, affecting the cell walls' integrity. Moreover, because of the high shear and work inputs, damages in the starch granules and protein bodies have been noticed. In addition, [PERSON] et al. [27] reported that the use of gelatinized oat flour with increased water absorption and swelling allowed them to obtain oat dough with an improved elastic behavior. The changes observed in the rheological behavior of the dough are related to the changes observed in the ratio between the main forces involved in stabilizing the matrix: a higher contribution of the hydrogen and covalent bonds and a lower participation of the hydrophobic and ionic interactions were reported in the dough samples based on gelatinized oat flour compared to the control dough.