A nutritional and energy reduced fiber-based baking ingredient having a
reduced glycemic index is intended for use in the baking industry, and
comprises from 20% to 30% crude protein, from 50% to 80% fiber, up to 15%
crude fat, and up to 2% of additional nutritional components chosen from
the group consisting of lysine, amino acids, nutritional minerals, and
mixtures and combinations. The reduced glycemic index fiber-based baking
ingredient is derived from cereal grains chosen from the group consisting
of wheat, barley, rye, corn, rice, oats, flax, and mixtures and
combinations; and is initially derived as a by-product from the brewing
or distilling industries. Breads, cookies, muffins, waffles, and
nutribars, may be baked using the baking ingredient.
