2.3.2. Rheological Measurements of Dough (Flow Test)

The flow test of dough was measured with a rheoviscosimeter. All dough ingredients except the yeast were mixed with an overhead mixer (Heidolph RZR 2020, Schwabach, Germany) at 210 rpm. The dough was then left for 20 min before being placed in a Haake VT 550 rheometer (Haake MessTechnik Gmbh Co, Karlsruhe, Germany) to release the residual stress. The dough samples were placed on a parallel plate geometry, the plate diameter was 50 mm (Haake, PK 5, 0.5 grads), and the gaps between the plates were of 4.5 mm. Fine-grained sandpaper was glued to the top and bottom plates to limit possible slippage between the plates and the dough [37–39]. The excess dough was trimmed and the edges coated with paraffin oil to prevent dehydration of the sample. The dough was left for 5 min before starting the test to ease the stress and stabilize the temperature [40]. The temperature was maintained at 25 ◦C by circulating water and the rheological data were analyzed with HAAKE Rheo Win software version 2.09 over a shear rate range of 1.2–200 s−<sup>1</sup> for 3 min. The number of measuring points was 100; each test was performed in triplicate. The apparent viscosity was determined using the low power law model (Ostwald de Waele) [35,41]:

$$\eta\_{ap} = \mathbb{K}\gamma^{n-1}$$

where *ηap*: apparent viscosity (Pa.s); *γ*: shear rate (s−1); and *n:* flow behavior index. *K* (consistency index, Pa.sn) represents the stress required to obtain a shear rate of 1 s−1.
