Baking & Snack - November 2023 - 58

VEGAN FORMULATING
To identify the best egg replacement system, Ms.
Regan said to first determine the functionality of
the egg in the specific baked product. Then evaluate
vegan-friendly ingredient systems that may provide
that functionality.
" Also consider the formulation, as even within a specific
product type, factors such as fat type, fat level, water
level, sugar level, etc., will impact the role of eggs, "
Ms. Regan said.
Incorporating plant-based proteins with fats is one
option for egg replacement.
" Typically, it is not a one-ingredient solution, "
Chickpea flour can
provide the same
texture in these
cookie dough
products as egg in
similar conventional
products.
Whoa Dough
said Sarah Fischer, food technology manager, MGP
Ingredients. " A mixture of plant-based proteins such as
wheat protein isolates along with flavors and fats are a
great way to replace eggs. "
MGP's wheat protein isolates help replace eggs in
cakes, including angel food cake, cookies, brownies,
sweet breads and other baked products.
" The benefit to using wheat protein isolates in
baked products is that you are typically already using
wheat flour, " Ms. Fischer said. " Wheat protein isolate
is made from wheat flour, so this makes them work
well together. "
Emily Hickman, technical
service manager, Manildra
USA, noted that chemically
leavened products such as cakes
tend to be the most difficult to
make vegan because of the structure
provided by eggs in the system.
She said that wheat proteins
have had success in this space.
" Our wheat protein isolates
have been modified to provide
the balanced structure, texture
and emulsification properties of
eggs, " Ms. Hickman said. " Our
modified proteins will not contribute
excessive
strength and
chew, as the modification process
has allowed for products that
provide resilience and softer eating
characteristics. "
These wheat protein isolates
can replace dry whole-egg solids
on a 1:1 basis and are labeled
as wheat protein or wheat protein
isolates.
There are other egg replacement
options, however, beyond
wheat-based ingredients.
" Pea protein is another in58
Baking & Snack November 2023 / www.bakingbusiness.com
gredient that can assist with egg replacement, " Mr. Reed
said. " Functionally, pea protein can provide emulsification
and binding properties. Soy flour is also a tool in our
egg-replacement toolbox. As one of the few plant-based
options with a complete protein profile, soy flour is a
good choice for protein fortification. At the same time, it
contributes to emulsification, texture and binding. "
Corbion's egg-replacement system can be a direct substitute
for liquid or powder whole egg in yeast-leavened
brioche or similar types of sweet dough products.
INCORPORATING PLANTBASED
PROTEINS WITH FATS
IS ONE OPTION FOR EGG
REPLACEMENT.
" The system does not change any product attributes,
including appearance, volume, texture, taste and cell
structure, " Dr. Yin said. " It is vital to match the functionality
you need. Some egg replacers are designed for
binding or setting, while others cater to emulsification
or leavening. Using an inappropriate replacer might lead
to products that are sunken, dense, chewy or dry. "
Puratos offers bakers a plant-based egg wash alternative
that adds a shine to buns, brioche and other baked
goods. Plant-based milk chocolate has also been popular,
according to Jaina Wald, vice president, marketing,
Puratos USA.
Moisture also plays an important role when looking
at egg replacers.
" Never forget, when substituting for liquid egg or
dairy ingredients, it is crucial to compensate for the
moisture loss, " Dr. Yin said. " Always remember to reintroduce
an equivalent amount of water or other suitable
liquids to ensure the product retains its desired moistness
and yield. "
Better butter alternatives
Eggs, however, are just one part of the equation when it
comes to vegan formulating. Dairy ingredients are also a
major contributor to baked goods that must be formulated
out when going for a vegan claim.
" Some of the most difficult baked goods to formulate
vegan are those that need butter, specifically puff pastry, "
said Art Posch, platform development manager, bakery,
Kemin Food Technologies North America. " Butter
is a critical ingredient that gives puff pastry its signature
flaky texture. When puff pastry dough is baked, the butter
melts and creates steam, which traps it in the dough and
creates air pockets. Once cooled, the air pockets become
layers of flaky dough. "
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