2.3.1. Extension Properties

Wheat dough extension properties (WDEP) were accessed by uniaxial extension tests using an SMS/Kieffer Dough and Gluten Extensibility Rig probe coupled to the texture analyser (Texturometer TA-XTplus, Stable MicroSystems, Surrey, UK) with a load cell of 5 kg, according to the method described earlier [13] with some modifications. The pieces of dough were left to rest for 60 min at 30 oC. The measurement conditions were measure force in tension, test speed 1.0 mm·s<sup>−</sup>1, distance 70 mm, and triggers force 5 g. The force required to stretch the dough sample and the displacement of the hook were recorded as a function of time. The parameters of major importance were (i) R—resistance to deformation (N), (ii) E—extensibility (mm), and (iii) deformation energy (N·mm<sup>−</sup>1). The ratio number R/E (N·mm−1) was also calculated and reflects the balance between the levels of elastic and viscous components of the wheat dough [14].

#### 2.3.2. Rheology Characterisation

Fundamental viscoelastic behaviour of wheat dough (WD) after fermentation was studied by small amplitude oscillatory shear (SAOS) measurements using a controlled stress rheometer (Haake Mars III-Thermo Scientific, Karlsruhe, Germany) with an Universal Temperature Control-Peltier system to control temperature. The procedure was in agreement with the conditions previously optimized [12]. Stress sweeps were performed at 0.1 and 1.0 Hz to determine the linear viscoelastic region and select the stress to use. Frequency sweep tests, performed at 5 ◦C to inhibit the yeast fermentative activity, were applied to evaluate the effect of the Yg and Cc additions on dough structure. The evolution of the dough after fermentation time, expressed in terms of storage (G´) and loss (G") moduli, were obtained, ranging the frequency from 0.001 Hz to 100.0 Hz at a constant shear stress within the previously determined linear viscoelastic region of each sample. All determinations were repeated at least three times to ensure reproducibility of the results.
