Abstract: A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.

Abstract: A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.

Abstract: Pregelatinized forms of chemically modified resistant starches are provided which have a high degree of resistance to ?-amylase digestion, fat-like texture and outstanding freeze-thaw stability. The starch products are formed as distarch phosphodiesters that undergo melting of the crystalline phase by heating above their gelatinization temperature. The products maintain a granular morphology that produces a smooth texture. The pregelatinized resistant starches may be used in various food products, where they lend high dietary fiber, low fat and/or low calorie characteristics to the product.

Abstract: Conventional food compositions for use in making baked goods and extruded food products are improved by reducing the carbohydrate content. This is done by substituting the conventional flour in whole or in part by a combination of starch that is resistant to amylase digestion and/or from about 1-150 baker's percent of a first proteinaceous ingredient comprising at least about 70% by weight protein, and a second proteinaceous ingredient selected from the group consisting of (i) between about 0.5-100 baker's percent of a wheat protein isolate product; (ii), between about 0.5-100 baker's percent of a wheat protein concentrate product; (iii) between about 0.5-100 baker's percent of a devitalized wheat gluten product; (iv) between about 0.5-20 baker's percent of a fractionated wheat protein product; (v) between about 0.5-20 baker's percent of a deamidated wheat gluten product; (vi) between about 0.5-30 baker's percent of a hydrolyzed wheat protein product; and (vii) any combination of ingredients (i) to (vi).

Abstract: A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.

Abstract: The present invention is directed to compositions and methods of using same for reducing the absorption of fat in the preparation of food products by employing a wheat protein isolate.

Abstract: A high-protein, low-carbohydrate bread product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.

Abstract: A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.

Abstract: A high-protein, low-carbohydrate flat bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.

Abstract: A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.