## 3 Results and Discussion
### Rheological Measurements  
#### 3.2.1 Farinograph and Extensional Properties  
The farinograph properties of the wheat flour dough (control, 0% hemp protein) and of the doughs enriched with 5, 10, or 15% hemp protein are illustrated in Table 2. As shown in Table 2, a clear trend is observed in the results, indicating the variations among the doughs. In detail, the doughs with hemp protein had higher water absorption values compared to the control bread. This was expected since the vegetable proteins have the ability to absorb and retain more water molecules in the dough matrix [48; 49]. In addition, the WHC values of the hemp protein are significantly higher than those of the wheat flour [Table 1], and thereby the amount of water needed by the hemp protein-enriched doughs to achieve the desired consistency is higher than in the wheat flour dough (control). Thus, the higher the level of hemp protein added, the higher the water absorption of the enriched doughs. It should be noted that the optimal amount of water for the wheat flour and the mixtures of wheat flour and hemp protein to achieve the maximum dough consistency was 500 BU. As shown in Table 2, higher values of dough development time (DDT) were recorded for the fortified doughs. Probably, the incorporation of hemp protein leads to the formation of a stable protein matrix, thereby increasing the dough's resistance to mixing. An increase in the DDT was also reported by [PERSON] et al. [50] in the case of the addition of soybean flour to wheat flour doughs. [PERSON] et al. [51] reported that the addition of 10% chickpea flour resulted in an increase in stability, while the addition of 20 to 30% led to decreased stability times. In addition, the partial replacement of wheat flour with pea flour [52] or legume protein [53] resulted in the formation of a weak dough during mixing. The increase in DDT values could also be attributed to the formation of protein aggregates, which can retain more water molecules within the system and increase the dough's resistance to mixing [54].  
The extensional properties of the wheat flour dough and the hemp protein dough at levels of 5, 10, or 15% are presented in Table 3. For all testing periods, the incorporation of hemp protein resulted in reduced energy and extensibility, along with an increase in resistance to extension of up to 50 mm, indicating the formation of doughs with high resistance and low extensibility. Many researchers reported that the replacement of wheat flour with other ingredients, such as germinated bean flour [55] or legume protein [53], might dilute the gluten network and weaken the dough structure. On the other hand, the addition of hydrocolloids, such as xanthan gum or guar gum, could improve the structure  
\begin{table}
\begin{tabular}{c c c} \hline \hline
**Parameters \(\ast\)** & **Wheat flour** & **Hemp Protein** \\ \hline Moisture (\%) & 13.31 \({}^{\text{a}}\) (\(\pm\)0.15) & 10.27 \({}^{\text{b}}\) (\(\pm\)0.47) \\ Fat (\%) & 1.27 (\(\pm\)0.07) & 10.5 \({}^{\text{\text{\text{\text{\text{\text{\text{\text{\text{  
and the elasticity of the doughs [56; 57]. Similar results were also reported by [PERSON] et al. [50] and [PERSON] et al. [58].