Method of increasing the protein content of wheat flour based, low shortening, low sugar baked and fried products

A protein fortified composition and premix for preparing wheat flour based, low shortening and low sugar, baked and fried goods, and a method of incorporating protein supplements into the ingredients of such products without adversely affecting the volume, texture, shelf life, crumb grain or organoleptic properties of the finished goods. The method comprises adding to the original ingredients of a selected product from 0.1 to 3 percent by weight, based upon the total weight of the wheat flour content, of an additive selected from the group consisting of the edible alkali and alkaline earth metal salts of the acyl lactylates of C16-C18 fatty acids, with the average number of lactylic groups in the additive ranging from about 0.5 to 4. In preferred forms, the additive is a member of the group consisting of the sodium and calcium salts of the acyl lactylates of C16-C18 fatty acids, and the protein supplement is defatted soy flour. The defined additives permit incorporation of significant amounts of soy flour in various products as a protein supplement therefor, and undesirable taste properties associated with the latter are effectively masked in low sugar, low shortening baked or fried products such as breads or oriental noodles.