Adding β-glucan concentrate to wheat flour dough changes its properties. The dough absorbs more water and becomes stickier. Mixing time increases, while extensibility decreases. The dough becomes more solid-like. Adding more water decreases dough strength, stickiness, and inflation pressure, but adding β-glucan concentrate increases these properties. The dough's resistance to deformation decreases with more water. The protein denaturation peak temperature changes with water content. The study found relationships between different tests used to measure dough properties.