High fiber and high protein baked goods production

A method for producing a high protein and/or high fiber dough comprising: a) admixing at least one component selected from one or more protein components and one or more fiber components, and water, wherein the water is at a temperature below the protein denaturization temperature of the protein component when the at least one component includes one or more protein components, to at least substantially uniformly hydrate the at least one component and obtain a substantially homogenous hydrated mass of the at least one component; b) steaming the hydrated mass, wherein the mass is steamed to a temperature above the denaturization temperature of the protein component when the at least one component includes one or more protein components; and c) admixing the steamed, hydrated mass with ingredients comprising at least one flour comprising starch to obtain a dough, wherein said admixing is performed at a temperature to avoid substantial gelatinization of the starch of said at least one flour such that the starch has a degree of starch gelatinization of less than about 30 percent prior to baking; wherein the amount of the at least one flour is from about 15% by weight to about 75% by weight, the protein component content is from about 8% by weight to about 22% by weight, and the fiber component content is from about 8% by weight to about 18% by weight, based upon the weight of the dough.