Wet‐extracted concentrate spray dried at two pH levels was evaluated for use in protein‐fortified bread and as a component in meat loaf to reduce juice and fat cook‐out during baking and to reduce meat requirement. Bread loaves containing air‐classified glandless cone, 100% wheat flour and LCP glanded flour were significantly larger in volume than loaves from other blends, but there was no real difference among loaf volume of breads containing these three treatments. pH of spray drying had a marked effect on baking properties of the wet‐process cone; pH 4.5 yielded a poor quality loaf while pH 6.8 loaf volume was equal to bread containing glandless cottonseed flours. Taste panel evaluations showed meat loaves containing 25% wet‐extracted protein concentrate to be quite acceptable: milder or more bland than all‐meat loaves and somewhat softer or smoother in texture.
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Lawhon et al. (1972) studied this question.