*3.2. Consistographic and Alveographic Analysis*

The flour was tested with and without 1, 2, 4, or 8% (of flour weight) of α-, β-, and γ-CD. The consistograph and alveograph measurements was made on AlveoLab (Chopin Technologies, Villeneuve-La-Garenne, France). All measurements were made in triplicate. The different concentrations and types of CDs were tested using the constant hydration consistograph test AACC method 54–50.01 [62]. In short, CDs were added on top of the required amount of flour, and a dough with a fixed water content was made. During mixing, the consistency of the dough was measured by monitoring the pressure on one side of the mixer. The maximum dough consistency was used to find the water absorption value HydHA, which was the hydration equivalent to a maximum pressure of 2200 mbar on the basis of 15% H2O (flour basis).

The flour with different CD type and concentrations was analyzed by alveography as described in the AACC method 54–30.02 [63], except the amount of flour and the water addition were based on the HydHA value determined in the consistograph analyses [64]. The parameters *P* (tenacity, related to the maximum height of the curve), *L* (biaxial extensibility, length of the curve at bubble rupture), *W* (deformation energy, related to the area under the curve), and *Ie* (elasticity index, ratio between the height of the curve at 40 mm and the maximum height) was found from the bubble inflation air pressure curves.
