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The effects of hydrothermal treatment on rheological and functional properties of wheat flour were investigated in dough and flour matrices with Rheo F4, Mixolab, Alveolab and SRC-CHOPIN. Commercial European wheat flour T55 [moisture level: 13,5%; protein level: 11% (dm)] hydrated to 20% moisture was subjected to heat at different temperatures 50, 70 and 90°C for 5 min using a continuous thermal processing unit manufactured by REVTECH process systems (Loriol-sur-Drôme, France). Hydrothermal treatment affected the dough behavior as well as the functionality of all flour components. It caused a decrease of the dough development parameters during fermentation, altered the dough strength and the solvent retention capacity profiles. As revealed from a decrease of the dough height [Hm], (from 66 to 19 mm), extensibility [L], (from 69 to 20 mm), deformation energy [W], (from 237 to 75 10E-4J) and lactic acid SRC values (from 119 to 117%), the reduced development of the dough was related to protein denaturation which resulted in a lack of gluten network formation and thus preventing the expansion of the dough and the retention of gas. Starch swelling properties were also affected by the hydrothermal treatment. The increase of both dough viscosity, as depicted from the Mixolab curves (from 2,1 to 2,6 Nm), and sodium carbonate SRC values (from 77 to 91%) reflected a partial gelatinization of the starch granules as well as an increase of the amount of damaged starch, respectively. These results show the potential applications of hydrothermally treated wheat flour in the preparation of bakery products, in particular where high dough viscosity and low proteins functionality are desired such as high ratio cake.