High-Protein, Reduced-Carbohydrate Bakery And Other Food Products

1 . A high protein, reduced carbohydrate bakery product comprising: from about 1-150 baker's percent of a first proteinaceous ingredient; a second proteinaceous ingredient selected from the group consisting of (a) between about 0.5-100 baker's percent of a wheat protein isolate; (b) between about 0.5-100 baker's percent of a wheat protein concentrate; (c) between about 0.5-20 baker's percent of a fractionated wheat protein; (d) between about 0.5-20 baker's percent of a deamidated wheat gluten product; (e) between about 0.5-30 baker's percent of a hydrolyzed wheat protein product; (f) between about 5-120 baker's percent of a resistant starch, and (g) any combination of ingredients (a)-(f).

2 . The product of claim 1 , said first proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and mixtures thereof.

3 . The product of claim 1 , said product comprising from about 5-60 baker's percent of said first proteinaceous ingredient.

4 . The product of claim 3 , wherein the first proteinaceous ingredient comprises at least about 70% by weight protein.

5 . The product of claim 1 , said product being chemically leavened.

6 . The product of claim 5 , 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 pyrophophate, dicalcium phosphate, potassium acid tartrate, and glucono-delta-lactone.

7 . The product of claim 1 , said product being yeast leavened.

8 . The product of claim 1 , said product having a total protein content from about 5-35% by weight.

9 . The product of claim 1 , 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.

10 . The product of claim 9 wherein said chemically modified starch is a cross-linked starch.

11 . The product of claim 9 , wherein said starch is a phosphorylated starch.

12 . The product of claim 9 wherein said starch is an STMP-STTP phosphorylated starch.

13 . A reduced carbohydrate pasta comprising:

from about 1 to about 3 baker's percent of a wheat protein isolate, and

from about 2 to about 65 baker's percent of a resistant starch product.

14 . The pasta of claim 13 wherein the resistant starch is present in an amount from about 5 to about 55 baker's percent.

15 . The pasta of claim 13 wherein the Total Dietary Fiber is greater than 11.6 percent.

16 . The pasta of claim 13 wherein the resistant starch is a cross-linked phosphorylated starch.

17 . The pasta of claim 13 wherein said starch is an STMP-STTP phosphorylated starch.

18 . A reduced carbohydrate bread, said bread comprising a resistant starch and a composition selected from the group consisting of a wheat protein isolate product and a hydrolyzed wheat protein product.

19 . The product of claim 18 wherein said bread comprises:

from about 22 to about 33 baker's percent of a wheat protein isolate product; and

from about 13 to about 20 baker's percent of a hydrolyzed wheat protein product.

20 . The product of claim 18 wherein said wherein said bread comprises from about 36 to about 53 baker's percent of a wheat protein isolate product, a soy protein isolate product, or a wheat protein concentrate product.

21 . The product of claim 18 wherein said bread comprises: from about 36 to about 53 baker's percent of a wheat protein concentrate product; and

from about 17 to about 25 baker's percent of a devitalized wheat gluten product.