Cereal Chem 47:181 - 188.  |  VIEW ARTICLE
The Use of Some Oilseed Flours in Bread.

R. H. Matthews, E. J. Sharpe, and W. M. Clark. Copyright 1970 by the American Association of Cereal Chemists, Inc. 

The effects of adding oilseed flours such as cottonseed, peanut, safflower seed, and soy on doughs and breads were investigated. Readings on the farinograph, extensigraph, amylograph, and various histological staining techniques were used as indices of performance of oilseed flours with wheat flour. Bread made with the customary straight-dough method had poor loaf volume at the 25% level of replacement of wheat flour. Changes in the formulation or the mixing time of doughs, or both, usually improved the volume of breads made at this replacement level. Oilseed flours increased absorption and usually decreased mixing tolerance of doughs concomitantly with increases in replacement level of wheat flour. Some soy flours, however, increased mixing tolerance of doughs. Strongest to weakest doughs at the 25% replacement level were safflower seed, glanded cottonseed, peanut flour from roasted peanuts, glandless cottonseed, and peanut flour from raw peanuts.