Cereal Chem 53:388 - 396.  |  VIEW ARTICLE
Bread-Baking Properties of Cottonseed Protein Concentrates Prepared from Solvent-Extracted Glandless Cottonseed Flour.

M. N. Khan, J. T. Lawhon, L. W. Rooney, and C. M. Cater. Copyright 1976 by the American Association of Cereal Chemists, Inc. 

Spray- or freeze-drying pH of cottonseed protein concentrates, prepared from solvent-extracted glandless cottonseed flour, significantly affected their baking properties. Five pH levels (4.5, 5.5, 6.5, 7.5, and 8.5) adjusted with NaOH and Ca(OH)2 were examined for spray-drying. Two pH levels (4.5 and 6.5) were compared for freeze-drying. Parent glandless cottonseed flour and commercial soy flour were included for comparative purposes. Each protein source was blended with wheat flour (14% protein on dry weight basis) to produce blends with 17.5% protein. This increased bread protein (N X 6.25) by 30% as compared to bread baked with 100% wheat flour (i.e., from 10 to 13% on as-is basis). Brabender Farinograph absorption, peak time, and stability increased as the spray- or freeze-drying pH was increased. Acceptable bread could be baked with cottonseed protein concentrate spray- or freeze-dried near neutral pH. It was similar in quality to bread baked with glandless cottonseed flour and commercial soy flour. Low pH adversely affected the baking properties of both spray- and freeze-dried concentrate. Calcium ions at any pH level reduced the loaf volume significantly. Change in pH of cottonseed protein concentrate at the dough-mixing stage had no effect on its baking properties.