A Study on Implementation of Powdered Cottonseed and Oil on Bread Manivel K Asst. Professor, School of Hotel and Catering Management, Vels Institute of Science Technology and Advanced Studies (VISTAS), Pallavaram, Chennai, India Online published on 8 March, 2019. Abstract In general, bakers use refined flour for making various bread products. In this project we have made an attempt to add powdered cottonseed and oil as an adjunct. We have incorporated powdered cottonseed proportionate to whole wheat flour (i.e., 10: 90; 20: 80; 30: 70) in making breads. During this attempt, it was found that these products tasted better than whole wheat breads. The tested products were found to have better taste, texture, aroma and overall appearance by the panelists using hedonic rating scale. As compared with bread from whole wheat, the tested products with powdered cottonseed have improved volume. The combination of whole wheat flour and powdered cottonseed has good hydration characteristics, creates high-fiber and/or reduced-calorie breads. Also, we believe the tested products using powdered cottonseed will help people to overcome certain nutritional deficiencies, specifically vitamin A, D and E. Top Keywords Implementation, Powdered Cottonseed, Wheat, Cottonseed Bread. Top |