Abstract: A free-flowing composition for reducing or replacing the egg and emulsifier content in baked goods and baked good mixes and a method of making the composition. In some embodiments, the composition may include a single free-flowing ingredient. In certain embodiments, the composition includes a wheat protein isolate and an emulsifier. In other embodiments, the composition additionally includes a flow agent. In one embodiment, the composition includes a wheat protein isolate, a propylene glycol ester, a glyceride, and a lecithin. Other embodiments may include a food product comprising the composition.

Abstract: A free-flowing composition for reducing or replacing the egg and emulsifier content in baked goods and baked good mixes and a method of making the composition. In some embodiments, the composition may comprise a single free-flowing ingredient. In certain embodiments, the composition comprises a wheat protein isolate and an emulsifier. In other embodiments, the composition additionally comprises a flow agent. In one embodiment, the composition comprises a wheat protein isolate, a propylene glycol ester, a glyceride, and a lecithin. Other embodiments may comprise a food product comprising the composition.

Abstract: A low-carbohydrate, high-fiber flour substitute is provided. The flour substitute can be added to a bread recipe as a replacement for flour, yielding a flavorful bread product that is highly processable under commercial bread product manufacturing conditions.

Abstract: A low carbohydrate bread product is prepared by using a bread dough substantially free of wheat flour. A wheat starch, a wheat protein isolate, and a soluble fiber are mixed into a bread dough and baked to provide a bread product with increased protein and fiber content and reduced carbohydrate content.

Abstract: A bread product low in carbohydrate content is formed using an ingredient made from dehydrated beans. The ingredient is a reconstitutable bean powder particulate, and has been found to add flavor to the bread product. It can also partially substitute for wheat-based flour in a dough composition. The reconstitutable bean powder particulate may be made by a process including conditioning beans by hydration, cooking the conditioned beans, dehydrating the cooked beans, then comminuting the particulates to particular ranges.

Abstract: The present invention relates to a bread conditioner comprising an isolated soy protein. The bread conditioner can further comprise xylanase, sodium stearoyl lactylate, ascorbic acid, fungal alpha amylase, cellulase, and azodicarbonamide. Another aspect of the present invention relates to a dough composition comprising a bread conditioner, which results in a loaf of bread containing at least 6.25 grams of soy protein per 50 gram serving of bread.