A novel high-
protein, reduced
carbohydrate food material technology, and high-
protein, reduced
carbohydrate food products made therefrom, in which the
food products meet high
organoleptic, stability, and taste / texture standards. This novel
material technology possesses numerous controllable functional characteristics, including high to low adhesion, high to
low volume expansion, high to low tensile strength, and high to low break elongation, all of which are critical to both
processing needs as well as final food product specifications. The
material technology allows for the
processing of proteinaceous foods on common
process equipment, the foods including but not limited to chips, snacks, crackers, wafers, bars, flat breads, cookies, biscuits, breads, bagels, cakes, waffles, pancakes,
french fries, pasta, pizza dough, breakfast cereals, muffins, doughnuts, pastries, and meat analogs. The material is an edible dough that possesses the material characteristics necessary for numerous industrial food processes, including direct reduction sheeting, lamination sheeting,
extrusion,
die cutting, and rotary molding, followed by on or more of baking,
drying, microwaving, boiling,
steaming, frying,
seasoning, and enrobing.