Farinograph at

Total plot was harvested and threshed using a mini-Vogel machine for recording yield. Two kilos of seeds were randomly picked from each grain sample to evaluate grain processing quality. Grain samples were stored for three months before milling. Milling was done on a Brabender Quadromat Juniors® (Brabender GmbH & Co. KG, Germany). Samples were conditioned to 14.0% moisture before milling. The grain protein content (GPC), zeleny sedimentation value (SV), wet gluten content (GC) and gluten index (GI) were determined following GB/T 17320–2013, by an automatic azotometer (Kjelec 8400; FOSS, Denmark), a zeleny analysis system (CAU-B, China) and a glutomatic 2200 system (Perten, Sweden), respectively. Dough rheological properties were tested by Farinograph®-AT (Brabender GmbH & Co. KG, Germany) with Mixer*50.

Farinograph properties were determined according to AACC Method no. 54-21.02 [29 ] using a Farinograph-AT equipped with a 300-g stainless steel bowl (Brabender GmbH and Co KG, Duisburg, Germany). The dough properties of water absorption (WA, %), development time (DDT, min), stability time (ST, min), and degree of softening (DS, UF) were recorded for analysis. Extensograph properties were carried out according to AACC Method no. 54-10.01 [30 ] using an Extensograph-T (Brabender GmbH and Co KG, Duisburg, Germany). The extension (mm), extension area (cm²), tensile resistance (BU), and maximum tensile resistance (BU) of dough were summarized at 45, 90, and 135 min.

The test laboratory baking was carried out using the international method AACC 10-10.03 [18 ]. The recipe of the obtained samples is presented in Table 1 [10 (link)].
The amount of water was calculated based on the water absorption capacity of the flour at the rate of 650 E.F. (± 20) on the Brabender Farinograph equipment. The water temperature was 22 ± 2°C. The rheological properties dough were determined in accordance with the AACC 54-21.02 (2010) method on a Farinograph-AT (Brabender, Germany). The volume of bread was determined by the seed displacement according to the method AACC 10-05.01, 2010. The bread was weighed, and its specific volume was calculated. The moisture content of the bread crumb was determined according to AACCI 44-15.02, 2010.
The dough was divided by hand into portions of 450 g, and fermentation was carried out in a controlled fermentation chamber (Atrepan 18/10, Italy), at 30 ± 1°C and a relative humidity of 80% for 90 minutes. Baking was carried out in a laboratory oven (Fin Bake II 5 D Digital, Slovenia) at 220°C for 20 minutes. The bread was cooled at 20 ± 2°C and tested after 3 and 72 hours.