Defatted Jatropha curcas Flour as a Novel Functional Ingredient for Enhancing the Technological and Sensory Quality of Pizza Dough

Wheat-based baked products remain dietary staples due to their affordability, versatility, and desirable technological properties. Expanding their nutritional value through the use of underutilized crops aligns with current food system priorities. This study examined the incorporation of defatted Jatropha curcas flour obtained from an edible, non-toxic ecotype into wheat flour blends to determine substitution levels compatible with acceptable dough functionality and product quality. Five formulations (100/0, 95/5, 90/10, 85/15, and 80/20% wheat/ J. curcas ) were evaluated using standard alveograph and farinograph methods to assess dough strength, tenacity, extensibility, water absorption, and mixing behavior. Substitutions below 15% retained viscoelastic characteristics comparable to wheat flour, although gluten dilution reduced deformation energy while increasing tenacity (P/L from 0.84 to 2.59) and decreasing extensibility (92.01 to 36.04 mm). Water absorption increased moderately (46.45–54.07%), with development times ranging from 2.50 to 3.53 min, reflecting higher hydration requirements associated with the protein- and fiber-rich J. curcas fraction. Sensory evaluation revealed high consumer acceptance, particularly at 10–15% substitution, supporting its applicability in low volume baked products such as pizza bases. Protein content increased from 11.52% in the control to 16% at 20% substitution. These findings demonstrate that defatted Jatropha curcas flour is a promising ingredient for enhancing the nutritional value of wheat-based foods, with substitution levels up to 15% achieving an optimal balance between improved composition and functional performance.