The researchers wanted to make bread with more protein, so they mixed wheat flour with defatted melon seed flour at different levels. They found that as the melon seed flour increased, the size of the bread loaves got smaller. The protein content of the bread also increased as more melon seed flour was added. People who tasted the bread said that loaves with 5% melon seed flour were similar to regular bread, but those with 10% and 15% were different.