2.11. Mixolab Analysis of Rheological Properties

For each type of hydrolysate, three mixtures were prepared by mixing the wheat flour and hydrolysate in the proportions of 95:5 (w/w). Before use, the mixtures were homogenized for 15 min in a planetary mixer (Krups PowerMix, type 417, Paris, France). The rheological behavior was evaluated using a Mixolab analyzer (Chopin Technologies, Villeneuve-la-Garenne, France) with the “Chopin⁺” protocol [33]. The Mixolab measures the torque (in Nm) produced by dough between two kneading arms and temperature changes, to simulate the bread-making process. The following settings were used: initial mixing for 8 min at 30 °C, heating to 90 °C with 4 °C 1/min, holding for 7 min at 90 °C, cooling to 50 °C with 4 °C 1/min and maintaining for 5 min at 50 °C. The mixing speed was kept constant at 80 rpm and the total time of analysis was 45 min. The analysis was repeated 3 times for each sample. Wheat flour was used as a control. Parameters obtained from the recorded curves and calculated by Mixolab software (version 4.0.8) were: water absorption (amount of water required to obtain the maximum torque), development time (time required to reach the maximum torque), stability (mixing resistance of dough), C2 (torque associated with protein weakening based on mechanical work and temperature increase), C3 (rate of starch gelatinization), C4 (stability of the starch gel formed), C5 (represents starch retrogradation during the cooling period).