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available water, limiting the starch granule swelling and, therefore, promoting a delay in the pasting process as has been observed with hydrocolloids [39]. Consistency associated to potato starch gelatinization (C3) decreased in the presence of proteins, with the exception of NAS 12, and was barely noticeable when increasing protein level up to 24%. That effect was even more accentuated in the case of the consistency associated to corn starch gelatinization (C3³` ^
^ more limited after proteins hydration and potato starch gelatinization. Nevertheless, no relationship could be established between the consistency parameters during heating and the hydration properties of the dairy powders, likely the interaction between starches and proteins affected the ability of the proteins and starches to bind water. The final dough consistency after cooling (C5) was also significantly affected with the addition of the different protein powders, therefore, dairy powders modified amylose chains crystallization and in consequence, starch gelling, and the effect was dependent on the nature of the protein. NAS added at 12% increased the final consistency, whereas ISO at 12% did not modify that parameter and the other proteins decreased it. When increasing levels of proteins were added, the effect was a reduction of the final consistency. Considering the particle size of the proteins and also the hydration properties of the dairy proteins, there was no relationship between those properties and the dough behavior during heating and cooling. Regarding the secondary parameters, all doughs showed very low cooking stability range (C4–C3), whereas the cooling setback or gelling (C4–C5) was increased with the inclusion of dairy proteins, with the exception of the OPT that decreased that value. Likely the hydrolyzed nature of this protein isolate hindered the amylose recrystallization, lowering the final dough consistency. The rate of the starches
