Physico Chemical and Rheological Properties of Wheat Flour Bun Supplemented with Orange Peel Powder

This study aimed to find out the effects of supplementation of wheat bread with food industry by-products, orange peels, at 5 %.7 % and 10 % levels. The results shows that orange peels contained 3.5 %, 2.67 %, 6.69 %, 2.0 %, 2.35 %, 85.37 % moisture protein, ash, fat, fiber, and carbohydrates, respectively. The proximate composition of bun fortified with 5 % orange peel powder moisture 2.3 %, carbohydrate 56.8 %, protein32.65 %, fat 1.9 % and ash 2.3 %. The rheological analysis showed that maximum resistance to extension was found to be increasing from 496 in wheat flour to 527 mm in wheat flour containing 5 % orange peels powder, while increasing the addition of orange peels to 7 % caused an increase in dough resistance to extension was 528 and at 10 % dough resistance to extension was 403 B. U. The results also indicated that addition of orange peels to wheat flour caused an increase in arrived time and a decrease in dough stability. The bun samples prepared by adding orange peels have lead to increase in the water absorption while the arrival time and dough stability were decreased. So fiber as a food industry by product is recommended to be used as food additives to gain nutritional and healthy benefit.