The researchers studied how adding tomato seed flour to wheat flour affects dough properties. They used Mixolab, dynamic rheology, and microscopy to analyze the dough. Results showed that adding tomato seed flour increased dough development time and viscosity, while decreasing alpha amylase activity. The dough became stronger with higher levels of tomato seed flour. The dough also showed good elastic recovery after stress. Microscopy revealed a compact dough structure. These findings suggest that adding tomato seed flour to wheat flour can improve dough strength and nutritional value for bakery products.