Patent ID: 7618667

Claim:
A high protein, low digestible carbohydrate dough composition comprising: i) a protein component comprising, by weight of the dough composition: a) about 15% to about 25% vital wheat gluten, and b) about 3% to about 6% enzymaticly hydrolyzed wheat protein, the weight ratio of vital wheat gluten to hydrolyzed wheat protein is about 2.5: 1 to about 8:1, ii) a carbohydrate component comprising, by weight of the dough composition: (1) about 5% to about 20% non-digestible carbohydrate material selected from the group consisting of dietary fiber, non-absorbent carbohydrate material, and mixtures thereof, and (2) 0% to about 15% digestible carbohydrate material selected from the group consisting of bread flours, monosaccharides, disaccharides, and digestible starch, and mixtures thereof, and iii) a liquid component comprising water.