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Recent examples of cereal-based high-protein, low-carb breads.
| Protein Source | Main Cereal Flour | Protein Content (g/100 g) | Specific Volume of Bread (cm3/g) | References |
|---|---|---|---|---|
| Chickpea | Rice | 12.0–13.2 | 2.5–2.9 | [50] |
| Pea | Buckwheat/ Flaxseed |
17.1 | 1.8–2.5 | [51] |
| Lentil | Wheat | 10.3–12.4 | 3.4–3.5 | [52] |
| Microalgae | Buckwheat/Rice flour, Potato starch | 7.2–7.9 | 2.0–3.0 | [53] |
| Cricket | Corn/Potato | 8.5 | - | [54] |
