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The global protein supply security, restricted availability of animal proteins and consumers’ interest towards increased protein content in food are driving the need to utilize existing plant sources and agro-side streams more efficiently. Restricted protein availability within the plant matrix, nutritional and sensory quality, anti-nutritional factors as well as poor technological functionality of plant proteins compared to animal based ones are the major challenges. Dry fractionation has shown to be an efficient method to physically separate protein-rich particles into enriched fractions (oat and faba bean: 50-60 % protein, rapeseed press cake: 46% protein). Despite moderate protein concentration particularly for the rapeseed protein concentrate; the fraction had solubility >30% at pH 7-10 and high dispersion stability after microfluidization. The applicability of plant proteins was demonstrated for high protein pasta and bread. Pasta prepared with faba bean had 2.5-fold higher protein content than semolina pasta. Compared to semolina, faba bean pasta had lower cooking quality but many textural parameters and starch hydrolysis index (HI) were similar. Protein enriched noodles (17- 25 % protein) were made by using oat protein and semolina. Oat protein enrichment did not affect texture, cooking loss or HI compared to the semolina noodle. Gluten-free high protein oat bread was made using oat protein concentrate (35%) and corn starch- oat endosperm flour and compared with a reference made from corn starch and oat endosperm flour. GF high protein oat bread gave similar loaf volume but better structural and textural properties compared to reference bread. The results indicated that hybrid processing technologies combining dry fractionation and bioprocessing can be used to obtain multi-functional protein concentrates for diverse high protein cereal applications.