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     In this study tomato pomace and sugar beet pulp were first dried, milled and sieved and then were added to wheat flour at levels of 0, 1, 3, 5. 7 and 10 % (w/w, flour basis). Then the water absorption and the rheological properties of the dough were determined using a Brabender Farinograph. The samples containing 7% of either of the pulps were further de-colorized using H2O2. The results showed that with increasing the level of either of the pulps, water absorption of the flour increased significantly. Increasing the level of sugar beet pulp, dough development and stability times increased, while dough softening decreased. Addition of tomato pomace powder had reverse effects on farinograph parameters. De-colorization of either of the pulps increased water absorption, dough development and stability times and reduced dough softening. In general, it was found that addition of sugar beet pulp powder to the flour could increase dough stability, while addition of tomato pomace powder to the flour could soften the dough and reduce its stability.

Keywords: Tomato pomace powder, Sugar beet pulp powder, Farinograph parameters, Bread dough

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