Study of the Incorporation of Date Stone Powder on Technological and Rheological Characteristics of Common Wheat Flour

The fortification of bakery products with bioactive and functional substances is the main focus of food sciences. These nutrients include date fruits (Phoenix dactylifera L.) and their byproducts. This work aims to illustrate the effects of using date components in bakery products and to determine how these effects affect the products' technological, rheological, and sensory qualities. To achieve this purpose, date powder was introduced in bread making procedure with different rates (1, 3, 5, 7 and 9 %). Then, the physicochemical, sensorial and rheological characteristics was determined. In terms of bread qualities, date powder improved the volume and form of loaves with a satisfactory crumb structure when combined with flour that had a medium dough strength. Even yet, it had a detrimental impact on the parameters of crumb porosity, average cell area, and loaf form. It also greatly reduced the viscoelastic qualities of flours with substantial dough. The dough responded well to the use of date palm kernel.