Algarroba flour was added to wheat flour to improve its nutritional value and dough characteristics. The researchers found that adding up to 30% algarroba flour made the dough softer and more elastic, with better cohesiveness at intermediate levels. The breads made with algarroba flour had lower volume but higher hardness and resilience in the crumbs. Overall, using 20% algarroba flour in wheat flour can produce bakery products with similar quality and improved nutrition.