The researchers studied how adding soybean and porcino mushroom flours to wheat flour affects its properties. They found that adding these protein-rich flours increased water absorption and prolonged dough development time. The gluten content in wheat flour did not affect water absorption, but the proteins in soybean and mushroom flours did. Mixtures with soybean flour were more similar to wheat flour and better for replacing it than those with mushroom flour. The best portions for these mixtures were 5-15% soybean flour and 5-10% mushroom flour.