Abstract
Three samples of edible grade cottonseed flour (cosf) were utilized each in 5%, 10% and 15% mixtures with Saudi wheat flour for bread making. Addition of cosf increased water absorption of the dough. Times of dough mixing, stability and break-down were slightly increased at the low addition level, but adversely shortened at the higher levels, where mixing tolerance was doubled or tripled. Up to 5%-10% of cosf could be tolerated without deleterious effect on dough properties or bread quality, depending on the source of the additive and method of preparation. An increase of 25%-50% in protein content of bread was expected.