This is an original work about a popular type of bread in West Africa; an exhaustive characterization, mainly on rheological behavior is made taking into account the manufacture process and ingredients involved in ablo bread preparation.
Please, consider the possibility of making a figure (flow sheet type) with the different steps involved in ablo preparation (these steps are mentioned in M&M; section). It could facilitate the comprehension of the different measurements performed.
Page 6, line 55. After step V “addition of sugar to the proofed dough” Was there a kneading step? If this was so, which conditions were used?
Page 8, lines 30-40 Why was a value of 7.5% selected for the gelatinization level?
Page 8, lines 42-58. This paragraph describes the types and aims of the rheological measurements. I suggest moving it to the following section, 2.5.
Page 13, lines 46-59. Here you describe certain procedures (time for dough relaxation, moment for the sugar addition) that perhaps could be better included in the M&M; section related to the rheological measurements. You would thus avoid the disruption in the description of dough behavior that was begun in the previous paragraphs.
Page 14, lines 10-15. Authors say “During fermentation, the changes in the viscoelastic properties of dough could be attributed to several chemical and physical phenomena such as enzymatic reactions, ingredients interactions, water content changes and relaxation of stresses induced during kneading (Onyango et al., 2010).” Which would be the degree of incidence of the gas bubbles formed during fermentation? Even if you have added sugar after proofing period, according to Section 2.3 (description of ablo making process), free sugars present in the flours may have contributed to fermentation.

Minor corrections
Ablo: sometimes it is written with initial Capital letters and sometimes it is not. Please, check and homologue.
A brief legend would be necessary in the Graphical abstract, indicating that IRC and RCM are two of the rice varieties assayed as dough ingredients
Page 11. Line 3 andPage 16, line 49. Delete “(Houngbédji et al., 2018)”
Please check the abbreviation for CMR (sometimes it is written as RCM)
Page 17, line 28. Is “quietly” the proper word? Do you mean “completely”?

The work has been revised according to the suggestions.