Substantially uniform hydration and dispersion of high amounts of
protein and
fiber are achieved while avoiding lump formation, hard textures, and off-tastes in the continuous,
mass production of
high protein and high
fiber content sheetable doughs, and
baked goods such as crackers, snacks, and cookies made from the sheeted doughs, by hydrating the
protein and
fiber with water at a temperature below the denaturization temperature of the proteins, and
steaming the hydrated mixture without substantial gelatinization of
starch during dough production. The steamed, hydrated
mass may be admixed with ingredients comprising at least one flour comprising
starch to obtain a dough while avoiding substantial gelatinization of
starch of the at least one flour during mixing. The
baked goods may have a
protein content of at least about 4 g, a fiber content of at least about 4 g, and a whole grain flour content of at least about 4 g per 30 g serving.