HIGH-PROTEIN, LOW-CARBOHYDRATE BAKERY PRODUCTS

1 . A wheat-containing bakery product comprising:

from about 1-150 baker's percent of vital wheat gluten;

a chemical leavening agent; and

a proteinaceous ingredient selected from the group consisting of—

(a) between about 0.5-100 baker's percent of a modified wheat protein concentrate product formed by dispersing wet gluten in an ammonia solution followed by spray drying;

(b) between about 0.5-100 baker's percent of a devitalized wheat gluten product;

(c) between about 0.5-20 baker's percent of a fractionated wheat protein product;

(d) between about 0.5-20 baker's percent of a deamidated wheat gluten product; and

(e) any combination of ingredients (a)-(d),

said bakery product having a total protein content of between about 4-18% by weight.

2 . The product of claim 1 , said product comprising from about 5-60 baker's percent of said vital wheat gluten.

3 . The product of claim 1 , said product comprising a chemical leavening agent selected from the group consisting of sodium bicarbonate, monocalcium phosphate, sodium aluminum phosphate, sodium aluminum sulfate, sodium acid pyrophosphate, dicalcium phosphate, potassium acid tartrate, and glucono-delta-lactone.

4 . The product of claim 1 , said product comprising from about 5-120 backer's percent of a resistant starch.

5 . The product of claim 4 , said resistant starch selected from the group consisting of physically inaccessible starch entrapped within a protein matrix or a plant cell wall, raw starch granules that resist digestion by alpha-amylase, retrograded amylose, and chemically modified starch.

6 . The product of claim 5 , said resistant starch being a chemically modified starch.

7 . A wheat-containing bakery product comprising:

from about 1-150 baker's percent of vital wheat gluten;

yeast; and

a proteinaceous ingredient selected from the group consisting of—

(a) between about 0.5-100 baker's percent of a modified wheat protein concentrate product formed by dispersing wet gluten in an ammonia solution followed by spray drying;

(b) between about 0.5-100 baker's percent of a devitalized wheat gluten product;

(c) between about 0.5-20 baker's percent of a fractionated wheat protein product;

(d) between about 0.5-20 baker's percent of a deamidated wheat gluten product;

(e) any combination of ingredients (a)-(d); and

said bakery product having a total protein content of between about 5-35% by weight.

8 . The product of claim 7 , said product comprising from about 5-60 baker's percent of said vital wheat gluten.

9 . The product of claim 7 , said product comprising from about 5-120 baker's percent of a resistant starch.

10 . The product of claim 9 said resistant starch selected from the group consisting of physically inaccessible starch entrapped within a protein matrix or a plant cell wall, raw starch granules that resist digestion by alpha-amylase, retrograded amylose, and chemically modified starch.

11 . The product of claim 10 , said resistant starch being a chemically modified starch.

12 . A dough comprising:

a quantity of flour;

from about 1-150 baker's percent of vital wheat gluten;

a chemical leavening agent; and

a proteinaceous ingredient selected from the group consisting of—

(a) between about 0.5-100 baker's percent of a modified wheat protein concentrate product formed by dispersing wet gluten in an ammonia solution followed by spray drying;

(b) between about 0.5-100 baker's percent of a devitalized wheat gluten product;

(c) between about 0.5-20 baker's percent of a fractionated wheat protein product;

(d) between about 0.5-20 baker's percent of a deamidated wheat gluten product; and

(e) any combination of ingredients (a)-(d),

said dough having a total protein content of between about 4-18% by weight.

13 . The dough of claim 12 , said dough comprising from about 5-60 baker's percent of said vital wheat gluten.

14 . The dough of claim 12 , said chemical leavening agent selected from the group consisting of sodium bicarbonate, monocalcium phosphate, sodium aluminum phosphate, sodium aluminum sulfate, sodium acid pyrophosphate, dicalcium phosphate, potassium acid tartrate, and glucono-delta-lactone.

15 . The dough of claim 12 , said dough comprising from about 5-120 baker's percent of a resistant starch.

16 . The dough of claim 15 said resistant starch selected from the group consisting of physically inaccessible starch entrapped within a protein matrix or a plant cell wall, raw starch granules that resist digestion by alpha-amylase, retrograded amylose, and chemically modified starch.

17 . The dough of claim 16 , said resistant starch being a chemically modified starch.

18 . A dough comprising:

a quantity of flour;

yeast;

from about 1-150 baker's percent of vital wheat gluten; and

a proteinaceous ingredient selected from the group consisting of—

(a) between about 0.5-100 baker's percent of a modified wheat protein concentrate product formed by dispersing wet gluten in an ammonia solution followed by spray drying;

(b) between about 0.5-100 baker's percent of a devitalized wheat gluten product;

(c) between about 0.5-20 baker's percent of a fractionated wheat protein product;

(d) between about 0.5-20 baker's percent of a deamidated wheat gluten product;

(e) any combination of ingredients (a)-(d),

said dough having a total protein content from about 5-35% by weight.

19 . The dough of claim 18 , aid dough comprising from about 5-60 baker's percent of said vital wheat gluten.

20 . The dough of claim 18 , said dough comprising from about 5-120 baker's percent of a resistant starch.

21 . The dough of claim 20 , said resistant starch selected from the group consisting of physically inaccessible starch entrapped within a protein matrix or a plant cell wall, raw starch granules that resist digestion by alpha-amylase, retrograded amylose, and chemically modified starch.

22 . The dough of claim 21 , said resistant starch being a chemically modified starch.