The prime consideration during processing of oilseeds to meals and flakes, i.e. toasting or cooking, is the time-temperature-moisture content relationship. Protein dispersibility decreases during the processing steps with an increase of any of these variables, but there is a threshold value for each variable below which the denaturation rate is very slow. In general, denaturation of protein is measured by its water dispersibility, i.e., denaturation increases as protein water solubility decreases.