*2.3. Mixolab*® *Measurements*

Mixing and pasting behavior of the protein enriched gluten-free dough were evaluated using Mixolab® (Chopin, Tripette et Renaud, Paris, France) [25]. The Mixolab® curves were recorded to evaluate the effect of different dairy powders and variable amount of them. Potato starch (8.4 g), pectin (2.1 g), calcium citrate (3.0 g), sugar (2.6 g), and salt (0.8 g) were added to corn starch (31.4 g). The investigated protein powders (6.3 or 12.6 g) were added substituting the appropriate amount of corn starch and 41.7 mL of water. For the assays, 90 g sample was placed into the Mixolab® bowl and mixed (15 min/30 °C). Subsequently, the temperature was raised to 90 °C (increase of 4 °C/min) and at 90 °C was held for 8 min. In the cooling phase the temperature was reduced until 50 °C (decrease of 4 °C/min), and 50 °C was held for 2 min. The mixing speed during the entire assay was 80 rpm. The values obtained are the mean of two replicates. Parameters recorded included: initial pasting temperature where initial increase of consistency was detected, maximum torque during heating for potato (C3) and corn (C3³` 