The influence of adding date pit powder on the rheological characteristics of wheat flour and bread quality

Date pits (DP) have been researched as a potential alternative source of fibre for food products, so the experiment was conducted to ascertain the rheological properties and physical characteristics of pan bread, after undergoing rheological analysis, blends of ground date pits and wheat flour2 and 4% DPPwere utilized to make bread. The results indicated that adding date pit powder had a detrimental impact on stability, development time and water absorption, the date seed powder's moisture, protein, carbohydrate, fat, ash and fibre contents were determined to be 7.66±.88192, 6.33±.33333, 51.68±.57735, 8±.57735 and 2±57735% respectively, DP was used in place of the wheat flour at 2 and 4%contraction, and the approximate composition of date seeds was ascertained, due to its high nutritious content, date seed powder can be utilized to create creative goods. Therefore, it is crucial for the date industry in the nations that produce dates to make use of this inexpensive agricultural by-product.