Concerning the DDT the soybean flour expressed the most similar value to wheat flour. Namely, soybean
is possibly the richest food in proteins, as it can be seen in Table 1. However, soybean flour required
considerably larger amount of water (101.4% WA) to achieve a torque of 1.1 Nm, compared to wheat
(60.0% WA) flour. Higher absorption, lower dough development time and higher mechanical weakening
in comparison to wheat flour were also observed for amaranth flour, which is in accordance to results
reported by Lorenz [21].