Substantially uniform hydration and dispersion of high amounts of 
protein and 
fiber are achieved while avoiding lump formation, hard textures, and off-tastes in the continuous, 
mass production of 
high protein and high 
fiber content sheetable doughs, and 
baked goods such as crackers, snacks, and cookies made from the sheeted doughs, by hydrating the 
protein and 
fiber with water at a temperature below the denaturization temperature of the proteins, and 
steaming the hydrated mixture without substantial gelatinization of 
starch during dough production. The steamed, hydrated 
mass may be admixed with ingredients comprising at least one flour comprising 
starch to obtain a dough while avoiding substantial gelatinization of 
starch of the at least one flour during mixing. The 
baked goods may have a 
protein content of at least about 4 g, a fiber content of at least about 4 g, and a whole grain flour content of at least about 4 g per 30 g serving.