## 3 Results and Discussion
### Rheological Properties of Dough
\begin{table}
\begin{tabular}{c c c c c c c c c c c c c c} \hline \hline  & \begin{tabular}{c} **Addition** \\ **Level** \\ **\%** \\ \end{tabular} & \begin{tabular}{c} **H\({}_{m}\)** \\ **mm** \\ \end{tabular} & \begin{tabular}{c} **H\({}_{m}\)** \\ **mm** \\ \end{tabular} & \begin{tabular}{c} **H\({}_{m}\)** \\ **min** \\ \end{tabular} & \begin{tabular}{c} **T\({}_{1}\)** \\ **min** \\ \end{tabular} & \begin{tabular}{c} **T\({}_{x}\)** \\ **min** \\ \end{tabular} & \begin{tabular}{c} **h** \\ **min** \\ \end{tabular} & \begin{tabular}{c} **W** \\ **min** \\ \end{tabular} & \begin{tabular}{c} **V\({}_{t}\)CO2** \\ **min** \\ \end{tabular} & \begin{tabular}{c} **V\({}_{t}\)CO2** \\ **min** \\ \end{tabular} & \begin{tabular}{c} **V\({}_{t}\)CO2** \\ **min** \\ \end{tabular} & \
\begin{tabular}{c} **R\({}_{CO2}\)** \\ **min** \\ \end{tabular} &
\begin{tabular}{c} **H\({}^{adj}\)**m** \\ **mm** \\ \end{tabular} \\ \hline Wheat & 0 & 34.6 & 77.4 & 63.0 & 43:0 & 55:30 & 32.6 & 5.8 & 939 & 37 & 902 & 96.1 & 34.6 \\ GF CTRL 2 & 0 & 4.1 & 96.3 & 84.0 & 45.00 & 31:30 & 3.9 & 4.9 & 874 & 259 & 615 & 70.4 & 4.10 \\  & 2.5 & 4.0 & 98.1 & 30:00 & 45.00 & 30:00 & 3.2 & 20.0 & 979 & 80 & 899 & 91.9 & 3.57 \\ CTRL & 5 & 5.0 & 91.9 & 28.3 & 45.00 & 25:30 & 1.6 & 68.0 & 943 & 89 & 854 & 90.6 & 4.63 \\
2+DOP & 7.5 & 6.6 & 85.3 & 31:3 & 57:00 & 28:30 & 0.9 & 86.4 & 953 & 91 & 862 & 90.5 & 6.05 \\  & 2.5 & 6.5 & 104.7 & 39:0 & 49:30 & 27:00 & 2.4 & 63.1 & 1151 & 144 & 1006 & 87.5 & 4.94 \\ CTRL 2 & 5 & 7.8 & 105.0 & 43:30 & 55:30 & 31:30 & 2.4 & 69.2 & 1179 & 132 & 1047 & 88.8 & 5.78 \\  & 7.5 & 7.5 & 103.9 & 30:00 & 54.00 & 28:30 & 3.3 & 56.0 & 1221 & 164 & 1058 & 86.6 & 5.37 \\  & 2.5 & 5.9 & 106.8 & 52:30 & 43:30 & 24:00 & 5.0 & 15.3 & 1083 & 107 & 975 & 90.1 & 4.76 \\ CTRL & 5 & 6.4 & 103.0 & 36:00 & 36:00 & 24:00 & 4.0 & 37.5 & 1004 & 114 & 890 & 88.7 & 5.57 \\  & 7.5 & 3.9 & 100.3 & 39:00 & 39:00 & 25:00 & 2.3 & 41.0 & 996 & 100 & 896 & 90.0 & 3.42 \\  & 2.5 & 8.2 & 98.8 & 39:00 & 40:30 & 27:00 & 1.0 & 87.8 & 1014 & 98 & 917 & 90.3 & 7.07 \\  & 5 & 6.5 & 102.2 & 31:30 & 36:00 & 27:00 & 1.4 & 78.5 & 969 & 96 & 874 & 90.1 & 5.86 \\  & 7.5 & 7.7 & 97.6 & 25:30 & 33:00 & 25:30 & 1.6 & 79.2 & 937 & 90 & 848 & 90.4 & 7.18 \\ CTRL & 2.5 & 7.6 & 108.3 & 48:00 & 46:30 & 22:30 & 4.0 & 47.4 & 1118 & 103 & 1015 & 90.8 & 5.94 \\  & 5 & 7.8 & 109.1 & 36:00 & 42:00 & 24:00 & 3.6 & 53.8 & 1136 & 148 & 988 & 87.0 & 6.00 \\
2+DPPP & 7.5 & 5.8 & 105.7 & 58:30 & 46:30 & 24:00 & 4.8 & 17.2 & 1166 & 158 & 1008 & 86.4 & 4.35 \\  & 2.5 & 5.8 & 105.6 & 61:30 & 43:30 & 28:30 & 5.6 & 3.4 & 1070 & 100 & 970 & 90.6 & 4.74 \\ CTRL & 5 & 4.7 & 102.8 & 43:30 & 37:30 & 24:00 & 3.3 & 29.8 & 993 & 105 & 887 & 89.4 & 4.14 \\
2+DPPSP & 7.5 & 5.7 & 106.3 & 31:30 & 33:00 & 27:00 & 4.6 & 19.3 & 969 & 97 & 872 & 90.0 & 5.14 \\ \hline \hline \end{tabular}  
* DOP: dried orange pomace; DAP: dried apple pomace; DTP: dried tomato peel; DPP: dried pepper peel; DPPP: dried prickly pear peel; CTRL: control; GF: gluten-free; H\({}_{m}\): maximum height of dough; T\({}_{1}\): time at maximum height of dough; H\({}^{adj}\)m. maximum height of gaseous release; T\({}_{1}\): the time of maximum gas formation; h: height of dough at the end of the test; W: weakening coefficient = (H\({}_{m}-h\))/H\({}_{m}\); V\({}_{t}\): total CO2 production volume; V\({}_{t}\): volume of CO2 loss; V\({}_{t}\): volume of CO2 retained; R: retention coefficient of CO2; H\({}_{m}\)=30; adjusted maximum height.  
\end{table} 
Table 4: Dough development and gas production parameters of wheat bread and gluten-free bread with and without added by-products. additive level and DPPSP at the 2.5% and 5% additive levels. As the amount of DOP, DAP, DPP, or DTP increased in the dough, the K consistency coefficient decreased. This could be related to the pre-hydration of the by-products before adding them to the dough, where the water absorption and the consistency of the dough are reduced. The flow behavior index ranged from \(-\)0.436 to 0.33.