High Protein and High Fiber Food Products
High protein and high fiber food products, additives for preparing high protein and high fiber food products, and methods of making high protein and high fiber food products are disclosed. More particularly, the additives and methods disclosed are useful for preparing high protein and high fiber bread products. The additives comprise protein and/or fiber, at least one hydrocolloid, oil, and water and may optionally comprise minerals and emulsifiers.
1 . A food product comprising a bread product having a fiber content of at least about 20% by weight.
2 . The food product according to claim 1 wherein the bread product has a fiber content of at least about 30% by weight.
3 . The food product according to claim 1 wherein the bread product has a fiber content of at least about 40% by weight.
4 . The food product according to claim 1 wherein the bread product has a fiber content of at least about 50% by weight.
5 . The food product according to claim 1 wherein the bread product is made from flour comprising gluten from about 6 to about 13% by weight.
6 . The food product according to claim 1 wherein the bread is leavened bread.
7 . The food product according to claim 1 wherein the bread product is selected from the group consisting of white bread; a hamburger bun; a roll; wheat bread; a bagel; a tortilla; pasta; a snack food; and a muffin.
8 . A bread product made from dough, said dough having a fiber content of at least 50% by flour weight.
9 . The bread product according to claim 8 wherein said dough has a fiber content of at least 60% by flour weight.
10 . The bread product according to claim 8 wherein said dough has a fiber content of at least 70% by flour weight.
11 . The bread product according to claim 8 wherein said dough has a fiber content of at least 80% by flour weight.
12 . The bread product according to claim 8 wherein said dough has a fiber content of at least 90% by flour weight.
13 . The bread product according to claim 8 wherein said dough has a fiber content of at least 100% by flour weight.
14 . The bread product according to claim 8 wherein said dough is made from flour having a gluten content of about 6 to about 13% by weight.
15 . White bread having a fiber content of at least about 30% by weight.
16 . The white bread of claim 15 wherein the fiber content is at least about 40% by weight.
17 . The white bread of claim 15 wherein the fiber content is at least about 50% by weight.
18 . A hamburger bun having a fiber content of at least about 20% by weight.
19 . The hamburger bun of claim 18 wherein said fiber content is at least about 25% by weight.
20 . The hamburger bun of claim 18 wherein said fiber content is at least about 30% by weight.