4.3.1. Flour Pasting Properties

Flour pasting behavior in terms of peak viscosity ηmax (Pa·s) was simulated on a dynamic rheometer Thermo-HAAKE, MARS 40 (Karlsruhe, Germany) with a Peltier temperature controller, by using a cup-cylinder geometry. The method described by Ahmed et al. [61] was adapted as follows: the slurry was kept at 50 ◦C for 60 s, followed by a heating at 95 ◦C for 222 s, keeping at 95 ◦C for 210 s, cooling at 50 ◦C for 228 s and keeping at 50 ◦C for 120 s.

#### 4.3.2. Fundamental Rheological Behavior

Laminated dough samples were rested for 30 min for internal strain removal and tested for linear viscoelastic region (LVR) by using a Thermo-HAAKE, MARS 40 (Karlsruhe, Germany). A frequency sweep test was performed for the determination of the complex modulus G\* (Pa). For this purpose, the sample was placed between the parallel plates at a 3 mm gap and a vaseline layer was applied on the exposed edges for moisture loss prevention. The frequency was varied from 0.1 to 20 Hz, at a strain of 15 Pa that was in the LVR.

## 4.3.3. Dough Texture

For dough cohesiveness (Co) determination, a texture analysis was performed by using a Perten TVT-6700 texturometer (Perten Instruments, Hägersten, Sweden). A double compression was applied to dough balls of 50 g weight, at 50% height, a speed of 5.0 mm/s and a trigger force of 20 g [62].
