| abstract |
A high protein, low carbohydrate bakery preparation is provided. A first proteinaceous raw material and a group consisting of wheat protein isolate, concentrated wheat protein, inactive wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof A high protein, low carbohydrate bakery preparation comprising a second proteinaceous ingredient selected. Preferred bakery preparations further comprise an amount of resistant starch that replaces some of the easily digestible carbohydrates. [Selection figure] None |