High protein, low carbohydrate dough and bread products, and method for making same

A high protein bread product having the cell structure and organoleptic properties comparable to conventional bread, comprising, per 28.35 gm of bread product:

• a) at least 5 gm protein;
• and
• b) about 7.0 gm and less of digestible carbohydrate;
• wherein the bread has a water activity (aw) of more than about 0.80 and less than about 0.95.

A process for preparing a high protein dough comprising the steps of:

• i) combining dough ingredients that comprise:
• 1) a vital wheat gluten,
• 2) a hydrolyzed wheat protein,
• 3) a carbohydrate material, and
• 4) water;
• and
• ii) applying high shear mixing to the combined ingredients to form an extensible, pliable high protein dough.

The process for preparing a high protein dough according to claim 38 wherein the dough ingredients of step i) comprise:

• 1) at least about 5% vital wheat gluten,
• 2) a hydrolyzed wheat protein having a degree of hydrolysis from about 0.5% to about 50%, at a weight ratio of vital wheat gluten to hydrolyzed wheat protein of from about 1:1 to about 8:1,
• 3) a caseinate at a weight ratio of hydrolyzed wheat protein to caseinate of from about 10:1 to about 1:1,
• 4) at least about 0.001% fungal protease enzyme
• 5) from about 5% to about 65% of a carbohydrate component, the carbohydrate component comprising by weight:
• a. from about 0% to about 50% digestible carbohydrate, and
• b. from about 5% to about 40% non-digestible carbohydrate, and
• 6) a liquid component comprising water.