Flour analog

Abstract

Provided herein is a composition, for example a flour blend or flour analog, including wheat-derived protein and resistant starch in quantities such that the grams of protein per calorie range from 0.10-0.22 grams of protein per calorie of the composition.

Description

FLOUR ANALOGCROSS REFERENCE TO RELATED APPLICATION

[0001] The present application claims priority to U.S. Provisional Application No. 63 / 662,441 , filed June 21 , 2024, the disclosure of which is hereby incorporated in by reference in its entirety.BACKGROUND OF THE INVENTIONField of the Invention

[0002] Provided herein are compositions, and, in non-limiting embodiments, compositions that may serve as analogs for traditional flour.Description of Related Art

[0003] All-purpose flour represents a versatile category with a protein content that generally falls between 9% and 12%. This intermediary protein level makes it suitable for a wide range of baked goods, from pies and tarts to cookies and some breads, striking a balance between softness and structural integrity.

[0004] Hard wheat flours are the preferred choice for yeast-leavened bread due to their strong gluten networks, which can trap the gases produced during fermentation, allowing for a robust rise and chewy texture. The elasticity and strength provided by the high-protein content are essential for the bread's volume and structural framework.

[0005] Wheat flours with a protein content exceeding 15% could theoretically be produced, but developing strains that consistently offer such high protein levels would require intensive agricultural practices and / or genetic alterations. These practices raise both sustainability concerns and production costs.

[0006] As a result, the industry has established a standard, gravitating toward flour with protein content that accommodates the broadest range of baking needs and consumer preferences, capping at approximately 15%.

[0007] Regardless, there exists a demand for high-protein foods in the modern diet. This demand is influenced by several trends and consumer health motivations, including: fitness and muscle building, weight management, and vegan or plant-based diets that generally contain less protein than animal-derived foods.

[0008] While 15% protein may be high on the wheat flour spectrum, a traditional serving of cup or 30 g would contain just 4.5 g protein. According to the U.S. Food and Drug Administration (FDA) regulations, a food can be labeled as "high protein"only if it contains at least 10 grams of protein per reference amount customarily consumed and per labeled serving size. Additionally, the food must meet 20% of the Daily Value for protein, which is based on a daily diet of 50 grams of protein.

[0009] A problem is that serving size is ultimately determined by the food manufacturer / seller, and therefore is subjective. Sellers seeking to advertise high protein content can manipulate serving sizes to claim high protein content. For example, a pancake mix that is just 2 g protein and 200 calories per cup may suggest a serving size of 5 cups to qualify for the high protein label. While the protein content may now be 10 g per serving, each serving also contains 1000 calories.

[0010] Outside of protein, there also exists a demand for low-carbohydrate foods, driven by various dietary trends and health considerations such as the ketogenic diet and diabetes. Even for hard wheat flours with modest protein levels, nearly all the remaining components are digestible carbohydrates. In other words, wheat flours typically contain 20-23 g digestible carbohydrates per serving.

[0011] One strategy employed by many low-calorie food manufacturers is the full or partial replacement of carbohydrates with dietary fiber. While still considered a carbohydrate, fiber is not as digestible as simple carbohydrates. Therefore, fiber-rich foods tend to have lower caloric density per unit volume compared to low-fiber foods. Often sellers will claim “net carbs” as the quantity of digestible fiber subtracted from the total quantity of carbohydrates.

[0012] Yet, many Americans grew up eating these calorically rich foods and have a difficult time giving them up. One approach to weight management is to supplement these unhealthy or calorically rich foods with lower-calorie alternatives. Of course, the challenge that low-calorie food manufacturers face is competing with the quality, taste, and texture of these calorically rich foods.SUMMARY OF THE INVENTION

[0013] Provided herein is a composition, for example a flour blend or flour analog, including wheat-derived protein and resistant starch in quantities such that the grams of protein per calorie range from 0.10-0.22 grams of protein per calorie of the composition.

[0014] Also provided herein is a composition, for example a flour blend or flour analog, wherein the composition includes, by weight, 90%-100% wheat proteinaceous ingredients and resistant starch.

[0015] Also provided herein are baked goods, for example breads, cakes, and the like, including the composition described herein.

[0016] Further non-limiting embodiments are set forth in the following numbered clauses:

[0017] 1. A flour blend or flour analog comprising wheat-derived protein and resistant starch in quantities such that the grams of protein per calorie range from 0.10-0.22 grams of protein per calorie of the flour blend or flour analog.

[0018] 2. The flour blend or flour analog of clause 1 , wherein the resistant starch is a wheat starch.

[0019] 3. The flour blend or flour analog of clause 1 or clause 2, wherein the resistant starch is selected from RS1 , RS2, RS3, RS4, RS5, or combinations thereof.

[0020] 4. The flour blend or flour analog of any of clauses 1 -3, further comprising:

[0021] traditional flour;

[0022] whey protein;

[0023] one or more plant-based proteins;

[0024] xanthan gum;

[0025] guar gum;

[0026] egg white protein;

[0027] psyllium husk; and / or

[0028] oat fiber.

[0029] 5. The flour blend or flour analog of any of clauses 1 -4, wherein the flour blend or flour analog includes 0.1 1 -0.22 grams of protein per calorie of the flour blend or flour analog, optionally 0.12-0.22 grams of protein per calorie of the flour blend or flour analog, optionally 0.13-0.22 grams of protein per calorie of the flour blend or flour analog, optionally 0.14-0.22 grams of protein per calorie of the flour blend or flour analog, optionally 0.15-0.22 grams of protein per calorie of the flour blend or flour analog, optionally 0.16-0.22 grams of protein per calorie of the flour blend or flour analog, optionally 0.17-0.22 grams of protein per calorie of the flour blend or flour analog, optionally 0.18-0.22 grams of protein per calorie of the flour blend or flour analog, optionally 0.19-0.22 grams of protein per calorie of the flour blend or flour analog, optionally 0.20-0.22 grams of protein per calorie of the flour blend or flour analog, optionally 0.21 -0.22 grams of protein per calorie of the flour blend or flour analog.

[0030] 6. The flour blend or flour analog of any of clauses 1 -5, wherein the flour blend or flour analog includes 0.16-0.22 grams of protein per calorie of the flour blend or flour analog.

[0031] 7. The flour blend or flour analog of any of clauses 1 -6, wherein the flour blend or flour analog includes 0.22 grams of protein per calorie of the flour blend or flour analog.

[0032] 8. The flour blend or flour analog of any of clauses 1 -7, wherein the flour blend or flour analog consists of wheat protein and resistant starch.

[0033] 9. The flour blend or flour analog of any of clauses 1 -8, wherein the resistant starch is a wheat starch.

[0034] 10. The flour blend or flour analog of any of clauses 1 -9, wherein the resistant starch is selected from RS1 , RS2, RS3, RS4, RS5, or combinations thereof.

[0035] 11. A flour blend or flour analog, wherein the flour blend or flour analog comprises, by weight, 90%-100% wheat proteinaceous ingredients and resistant starch.

[0036] 12. The flour blend or flour analog of clause 11 , wherein the resistant starch is a wheat starch.

[0037] 13. The flour blend or flour analog of clause 11 or clause 12, wherein the resistant starch is selected from RS1 , RS2, RS3, RS4, RS5, or combinations thereof.

[0038] 14. The flour blend or flour analog of any of clauses 11 -13, wherein the flour analog excludes traditional flour.

[0039] 15. The flour blend or flour analog of any of clauses 11 -14, consisting of wheat protein isolate and RS4 starch.

[0040] 16. The flour blend or flour analog of any of clauses 11 -15, wherein the flour blend or flour analog includes 0.22 grams of protein per calorie of the flour blend or flour analog.

[0041] 17. The flour blend or flour analog of any of clauses 11 -16, comprising wheat protein isolate, RS4 starch, vital wheat gluten, and white flour.

[0042] 18. The flour blend or flour analog of any of clauses 11 -17, wherein the flour blend or flour analog includes 0.16 grams of protein per calorie of the flour blend or flour analog.

[0043] 19. A flour blend or flour analog, wherein the flour blend or flour analog comprises, by weight, 80%-100% wheat proteinaceous ingredients and resistant starch.

[0044] 20. The flour blend or flour analog of clause 19, wherein the resistant starch is a wheat starch.

[0045] 21. The flour blend or flour analog of clause 19 or clause 20, wherein the resistant starch is selected from RS1 , RS2, RS3, RS4, RS5, or combinations thereof.

[0046] 22. The flour blend or flour analog of any of clauses 19-21 , wherein the flour analog excludes traditional flour.

[0047] 23. The flour blend or flour analog of any of clauses 19-22, consisting of wheat protein isolate and RS4 starch.

[0048] 24. The flour blend or flour analog of any of clauses 19-23, wherein the flour analog includes 0.22 grams of protein per calorie of the flour blend or flour analog.

[0049] 25. The flour blend or flour analog of any of clauses 19-24, comprising wheat protein isolate, RS4 starch, vital wheat gluten, and white flour.

[0050] 26. The flour blend or flour analog of any of clauses 19-25, wherein the flour blend or flour analog includes 0.16 grams of protein per calorie of the flour blend or flour analog.

[0051] 27. A baked good comprising the flour blend or flour analog of any of clauses 1 -26.DESCRIPTION OF THE INVENTION

[0052] The use of numerical values in the various ranges specified in this application, unless expressly indicated otherwise, are stated as approximations as though the minimum and maximum values within the stated ranges are both preceded by the word "about". In this manner, slight variations above and below the stated ranges can be used to achieve substantially the same results as values within the ranges. Also, unless indicated otherwise, the disclosure of ranges is intended as a continuous range including every value between the minimum and maximum values. As used herein "a" and "an" refer to one or more.

[0053] As used herein, the term "comprising" is open-ended and may be synonymous with 'including', 'containing', or 'characterized by'. The term "consisting essentially of" limits the scope of a claim to the specified materials or steps and those that do not materially affect basic and novel characteristic(s). The term "consisting of" excludes any element, step, or ingredient not specified in the claim. As used herein, embodiments "comprising" one or more stated elements or steps also include but arenot limited to embodiments "consisting essentially of" and "consisting of" these stated elements or steps.

[0054] Provided herein are compositions, including compositions useful as flour analogs.

[0055] Flour is defined as a fine powder obtained by grinding raw grains, roots, beans, nuts, or seeds. Flours are most often used in baking and cooking for their binding, thickening, and texture-adding properties.

[0056] Wheat flour is the foundation for countless baking applications, and it is made by grinding up all or parts of the wheat kernel. White flour is derived from the endosperm, and whole wheat flour is derived from the entire kernel, which includes the endosperm as well as the bran and the germ.

[0057] In white and whole wheat flour, starch is the primary and protein is the secondary component. For commercial flours, protein content generally ranges from 5-15% by weight. This protein content is primarily determined by the variety of wheat from which the flour is milled.

[0058] Most of these proteins are called glutenins and gliadins. Generally, glutenin is an elastic protein, and gliadin is an extensible protein. When combined with water, glutenin and gliadin merge to form gluten. Therefore, gluten is the protein network that gives dough and baked products their elasticity and extensibility. Thus, the protein content in wheat flour determines its gluten-forming potential.

[0059] Starch, on the other hand, is the primary structural component of flour. Gluten interacts with starch by forming a continuous network around starch granules. This network is essential for providing strength and elasticity to dough, allowing it to expand during leavening without tearing.

[0060] In theory, protein and starch are the only wheat-derived ingredients necessary to create a dough, and ultimately, a baked product. Furthermore, the protein-to-starch ratio has a vital and direct influence on the texture and structure of the baked product.

[0061] Excessive protein, especially gluten, can negatively impact dough's workability and ultimately the final texture and taste of baked goods. Excessive gluten development results in dense and tough textures that are typically not desirable. Excessive protein might therefore limit the flexibility of flour in baking applications.

[0062] As noted above, a concern with some flours is caloric content. From a weight management perspective, the law of conservation of energy reigns supreme to all diettrends. From a caloric standpoint, the law implies one cannot lose weight unless the number of calories burned exceeds the number of calories consumed. Therefore, consumers seeking high-protein foods and tracking their calories might consider the amount of protein per calorie (PPG) in food rather than protein per serving. This is an objective way to determine protein quantity in foods.

[0063] PPG can be calculated by dividing grams of protein by number of calories at any serving size or scale. For example, an apple contains about 95 calories and 1 g of protein. The PPG score would be 1 / 95, or about 0.01 . Chicken breast, on the other hand contains 24 g protein per 1 10 calories. The PPG score would be 24 / 1 10 or about 0.22. Since 1 gram of protein contains 4 calories, the maximum PPG value would be1 / 4or 0.25.

[0064] Since natural wheat grinding is not a feasible method to achieve significantly high protein, low carbohydrate flour, one approach is to isolate the different components of wheat and combine them later in different proportions.

[0065] The present disclosure provides a gluten-forming, wheat-derived flour analog derived, in non-limiting embodiments, solely from wheat protein and wheat starch.

[0066] The compositions described herein make use of individual components of wheat, optionally processed to obtain products with a modified nutritional profile. In non-limiting embodiments the components are vital wheat gluten (VWG), wheat protein isolate (WPI) and resistant wheat starch (RWS).

[0067] VWG may be isolated from wheat flour by a dough-washing procedure in which the gluten agglomerates into low-density particles in an aqueous slurry of wheat starch. VWG may be characterized by high viscoelasticity when hydrated, whereas devitalized wheat gluten has lost this characteristic due to denaturation by heat or treatment with a solvent. The protein content of each is reported to be 80% or higher on a dry weight basis using a factor of N x 6.25. In baking, VWG is often added to whole grain or other non-wheat flours (like rye or barley) to improve the elasticity and rise of the dough. It may be particularly useful in breads that need a chewy, airy texture.

[0068] WPI, on the other hand, may be derived directly from gluten. WPI may be described through two processes. The first involves acidic deamidation of gluten, changing glutamine and asparagine into glutamic and aspartic acid, then undergoing purification steps. The second process uses solubilization of gluten in an acidic oralkaline environment, followed by separation and purification of the protein through filtration or centrifugation. WPI may, in non-limiting embodiments contain at least 75% protein on a dry basis.

[0069] Starch may be isolated from plants and further processed if desired. Resistant starches are a classification of starches that are not fully digested and absorbed in the stomach or small intestine of healthy individuals. Currently, there are 5 known types of resistant starches ranging from RS1 to RS5. Resistant starch type 4 (RS4) is made by chemical modification to prevent enzyme degradation. RS4 provides a lower-calorie alternative to standard wheat starch due to its modified carbohydrate profile. This modification can lead to a reduction in the glycemic index of the final baked product, making it a more suitable option for those managing blood sugar levels or seeking lower-carbohydrate diet options. Moreover, reduced starch boasts an incredibly low calorie and high fiber profile by weight. It can also improve moisture retention in baked goods, resulting in a more tender crumb and prolonged freshness.

[0070] Unlike other flour substitutes that are currently available, the composition described herein achieves a low net carbohydrate content without the use of added sugar alcohols, supplemental fibers, or gums. The resistant wheat starch (RS4) itself is sufficient to drive down net carbs while contributing positively to texture and structure, thereby avoiding unnecessary additives and aligning with clean-label product principles.

[0071] Accordingly, provided herein is a composition that includes, in various proportions, WPI and RWS. In non-limiting embodiments, the composition excludes sugar alcohols, supplemental fibers, and / or gums. In non-limiting embodiments, the composition further includes VWG. In non-limiting embodiments, the composition includes VWG in place of WPI. In non-limiting embodiments, the WPI is a wheat protein concentrate. In non-limiting embodiments the RWS is RS1 , RS2, RS3, RS4, and / or RS5.

[0072] In non-limiting embodiments, the composition further includes one or more:

[0073] Non-wheat proteins, including, without limitation, pea protein, soy protein, rice protein, hemp protein, almond protein, whey protein, egg white protein, dried egg yolk, potato protein, peanut flour, peanut protein, collagen or gelatin protein, casein, and / or fava bean protein;

[0074] Gums, including, without limitation, xanthan gum, guar gum, and / or cellulose gum;

[0075] Fibers, including, without limitation, psyllium husk, oat fiber, cellulose, wheat fiber, and / or wheat bran; and / or

[0076] Flours, including, without limitation, wheat flour, almond flour, pea flour, rice flour, hemp flour, coconut flour, cassava flour, fava bean flour, lentil flour, soy flour, oat flour, buckwheat flour, quinoa flour, millet flour, sorghum flour, teff flour, amaranth flour, and / or corn flour.

[0077] The foregoing may be included in any amount in a composition described herein. In non-limiting embodiments any of the foregoing may be included in an amount of 0.1 -20% by weight of the composition, all values and subranges therebetween inclusive.

[0078] In non-limiting embodiments, a composition as described herein has one or more properties of a traditional flour, but excludes any traditional flour. As used herein, the term “traditional flour” means a flour obtained from wheat kernel.

[0079] In non-limiting embodiments, a composition as described herein may include one or more additional components, which may include traditional flour. In non-limiting embodiments in which a flour analog includes a traditional flour, such a product may be referred to as a flour blend. In non-limiting embodiments, a flour blend mimics the properties of a traditional flour and includes one or more fine powder components derived from raw grains (including wheat), roots, beans, nuts, and / or seeds.

[0080] Composition described herein, which may include a flour analog (e.g., a composition including WPI and RWS, and, optionally, VWG) and / or a flour blend as described herein may also include one or more additional components, such as protein(s), fiber(s), and / or gum(s).

[0081] In non-limiting embodiments, a composition as described herein has the following properties:

[0082] High protein-to-calorie ratio (up to 0.22 g protein per calorie);

[0083] Very low net carbohydrate content per serving (e.g., under 2g), achieved without the use of added fibers, fillers, or sugars;

[0084] Just two ingredients — WPI and RS4 resistant wheat starch — with no added gums or fillers; and / or

[0085] A 1 :1 flour substitute by weight and volume that mimics traditional flour functionality in baking.

[0086] By combining WPI and RWS in proportions as described herein, the proposed composition not only meets a high-protein demand but also addressesincreasing consumer interest in low-calorie, high-fiber, and low-net carb foods. Nonlimiting embodiments of the composition described herein surpass the PPG score of commercially available flours, flour blends, or flour analogs. Furthermore, the composition is designed to mimic the properties of traditional flours, thus offering a seamless substitution in a variety of recipes without compromising on taste or texture.

[0087] In non-limiting embodiments, the composition maximizes protein content and minimizes digestible calories. In such non-limiting embodiments, the composition includes only WPI and RS4. One serving of such a composition offers a nutritional profile of: 60 calories, 13 g protein, and 0 g net carbohydrates (each value rounded to the nearest 10 or nearest whole number in accordance with FDA guidelines).

[0088] One serving of the foregoing composition is 30 g by weight and 1 / 4 cup by volume (the industry standard for both weight and volume for all-purpose flour).

[0089] For a 1 :1 flour substitute aiming to maximize protein content, a consideration is maximizing the amount of WPI per 30 g blend while maintaining acceptable dough handling textures and characteristics, and further, to do so without compromising the taste of baked goods.

[0090] In terms of PPG, the foregoing composition exhibits a PPG score of 0.22. For reference, raw chicken breast also has a PPG score of 0.22 (24 g protein per 1 10 calories).

[0091] In non-limiting embodiments, where a strong, elastic gluten network is preferred, dough kneading time is drastically reduced. For breads and pizza doughs, this provides significant time savings. Furthermore, WPIs are available as clean-label and organic.

[0092] In non-limiting embodiments, the composition described herein forms a cohesive, extensible dough when hydrated. The dough may be kneaded, shaped, and leavened in a manner analogous to dough made from traditional wheat flour. This is achieved without the use of added gums or non-wheat binders, owing to the gluten- forming potential of wheat protein isolate and / or vital wheat gluten present in the composition. Accordingly, the composition is suitable for bread, pizza, and other baked applications requiring elastic structure and volume.

[0093] In non-limiting embodiments, a portion of the RWS may be exchanged for traditional flour, for example to modify the taste and / or texture of baked goods into which the present composition is included. In a non-limiting embodiment, a composition includes RS4 wheat starch, WPI, VWG, and white flour. One serving ofsuch a composition offers a nutritional profile of: 80 calories, 13 g protein, and 4 g net carbohydrates (each value rounded to the nearest 10 or nearest whole number in accordance with FDA guidelines).

[0094] The foregoing composition still achieves a high 13 g protein per 30 g or cup serving, maintains a relatively high PPG of 0.16, and contains a significant amount of flour for taste and texture at the expense of digestible carbohydrates.

[0095] In non-limiting embodiments, a composition is provided, including wheat- derived protein and resistant starch in quantities such that the grams of protein per calorie range from 0.10-0.22 g of protein per calorie of the flour blend or flour analog. In non-limiting embodiments, the composition has a grams of protein per calorie range from 0.1 1 -0.21 , from 0.12-0.20, from 0.13-0.19, from 0.14-0.18, from 0.15-0.17, from 0.1 1 -0.22, from 0.12-0.22, from 0.13-0.22, from 0.14-0.22, from 0.15-0.22, from 0.16- 0.22, from 0.17-0.22, from 0.18-0.22, from 0.19-0.22, from 0.20-0.22, from 0.21 -0.22, and / or 0.22 g protein per calorie, all values and subranges therebetween inclusive.

[0096] In non-limiting embodiments the resistant starch is a wheat starch. In nonlimiting embodiments, the resistant starch is one or more of RS1 , RS2, RS3, RS4, RS5, or any combination thereof.

[0097] As noted above, while a composition including only a wheat-derived protein (such as WPI) and a resistant starch (e.g., no other ingredients are included) provides a superior product to known flours and flour analogs, in non-limiting embodiments, one or more additional components may be added to provide different performance (e.g., nutritional performance, baking performance, and / or the like). Accordingly, in nonlimiting embodiments, the composition may further include one or more of traditional flour, whey protein, one or more plant-based proteins, xanthan gum, guar gum, egg white protein, psyllium husk, and / or oat fiber, or any combination thereof. In nonlimiting embodiments any of the foregoing may be included in an amount of 0.1 -20% by weight of the composition, all values and subranges therebetween inclusive. In non-limiting embodiments, the composition includes, by weight, from 90%-100%, 91 %-100%, 92%-100%, 93%-100%, 94%-100%, 95%-100%, 96%- 100%, 97%-100%, 98%-100%, and / or 99%-100% wheat proteinaceous ingredients and resistant starch.

[0098] In non-limiting embodiments, the composition includes WPI, RS4 starch, VWG, and white flour.

[0099] Also provided herein are baked good including the composition described herein.

[0100] The present invention has been described with reference to certain exemplary embodiments, dispersible compositions and uses thereof. However, it will be recognized by those of ordinary skill in the art that various substitutions, modifications or combinations of any of the exemplary embodiments may be made without departing from the spirit and scope of the invention. Thus, the invention is not limited by the description of the exemplary embodiments, but rather by the appended claims as originally filed.

Claims

THE INVENTION CLAIMED IS1 . A flour blend or flour analog comprising wheat-derived protein and resistant starch in quantities such that the grams of protein per calorie range from 0.10-0.22 grams of protein per calorie of the flour blend or flour analog.

2. The flour blend or flour analog of claim 1 , wherein the resistant starch is a wheat starch.

3. The flour blend or flour analog of claim 1 , wherein the resistant starch is selected from RS1 , RS2, RS3, RS4, RS5, or combinations thereof.

4. The flour blend or flour analog of claim 1 , further comprising: traditional flour; whey protein; one or more plant-based proteins; xanthan gum; guar gum; egg white protein; psyllium husk; and / or oat fiber.

5. The flour blend or flour analog of claim 1 , wherein the flour blend or flour analog includes 0.1 1 -0.22 grams of protein per calorie of the flour blend or flour analog, optionally 0.12-0.22 grams of protein per calorie of the flour blend or flour analog, optionally 0.13-0.22 grams of protein per calorie of the flour blend or flour analog, optionally 0.14-0.22 grams of protein per calorie of the flour blend or flour analog, optionally 0.15-0.22 grams of protein per calorie of the flour blend or flour analog, optionally 0.16-0.22 grams of protein per calorie of the flour blend or flour analog, optionally 0.17-0.22 grams of protein per calorie of the flour blend or flour analog, optionally 0.18-0.22 grams of protein per calorie of the flour blend or flour analog, optionally 0.19-0.22 grams of protein per calorie of the flour blend or flour analog, optionally 0.20-0.22 grams of protein per calorie of the flour blend or flour analog, optionally 0.21 -0.22 grams of protein per calorie of the flour blend or flour analog.

6. The flour blend or flour analog of claim 1 , wherein the flour blend or flour analog includes 0.16-0.22 grams of protein per calorie of the flour blend or flour analog.

7. The flour blend or flour analog of claim 1 , wherein the flour blend or flour analog includes 0.22 grams of protein per calorie of the flour blend or flour analog.

8. The flour blend or flour analog of claim 1 , wherein the flour blend or flour analog consists of wheat protein and resistant starch.

9. The flour blend or flour analog of claim 8, wherein the resistant starch is a wheat starch.

10. The flour blend or flour analog of claim 8, wherein the resistant starch is selected from RS1 , RS2, RS3, RS4, RS5, or combinations thereof.

11. A flour blend or flour analog, wherein the flour blend or flour analog comprises, by weight, 90%-100% wheat proteinaceous ingredients and resistant starch.

12. The flour blend or flour analog of claim 11 , wherein the resistant starch is a wheat starch.

13. The flour blend or flour analog of claim 11 , wherein the resistant starch is selected from RS1 , RS2, RS3, RS4, RS5, or combinations thereof.

14. The flour blend or flour analog of claim 11 , wherein the flour analog excludes traditional flour.

15. The flour blend or flour analog of claim 11 , consisting of wheat protein isolate and RS4 starch.

16. The flour blend or flour analog of claim 15, wherein the flour analog includes 0.22 grams of protein per calorie of the flour blend or flour analog.

17. The flour blend or flour analog of claim 11 , comprising wheat protein isolate, RS4 starch, vital wheat gluten, and white flour.

18. The flour blend or flour analog of claim 17, wherein the flour blend or flour analog includes 0.16 grams of protein per calorie of the flour blend or flour analog.

19. A flour blend or flour analog, wherein the flour blend or flour analog comprises, by weight, 80%-100% wheat proteinaceous ingredients and resistant starch.

20. The flour blend or flour analog of claim 19, wherein the resistant starch is a wheat starch.21 . The flour blend or flour analog of claim 20, wherein the resistant starch is selected from RS1 , RS2, RS3, RS4, RS5, or combinations thereof.

22. The flour blend or flour analog of claim 19, wherein the flour analog excludes traditional flour.

23. The flour blend or flour analog of claim 19, consisting of wheat protein isolate and RS4 starch.

24. The flour blend or flour analog of claim 23, wherein the flour analog includes 0.22 grams of protein per calorie of the flour blend or flour analog.

25. The flour blend or flour analog of claim 19, comprising wheat protein isolate, RS4 starch, vital wheat gluten, and white flour.

26. The flour blend or flour analog of claim 25, wherein the flour blend or flour analog includes 0.16 grams of protein per calorie of the flour blend or flour analog.

27. A baked good comprising the flour blend or flour analog of claimI .

28. A baked good comprising the flour blend or flour analog of claimI I .

29. A baked good comprising the flour blend or flour analog of claim19.