Effect of the addition of extruded wheat flours on dough rheology and bread quality

► Extrusion modifies wheat flour properties. ► The inclusion of extruded wheat flours in bread dough has been studied. ► The addition of extruded wheat flours increases the water absorption capacity of dough. ► The inclusion of extruded wheat flours allows increasing the bread output. ► The more intense the extrusion treatment is, the higher the bread output.