When replacing eggs, the challenge lies in the fact that multiple functions needs to be replaced. For example in Cakes, we use binding/ hydration, air incorporation, emulsification, stabilisation, gelling, colour, flavour, heat transfer and freshness. To some extent air incorporation and emulsification might be replaced with emulsifiers, however the stabilisation and gelling part would be incomplete, therefore a gelling agent would be required. Of these gelling agents we can think of hydrocolloids, such as cyclodextrins, hydroxypropylmethylcellulose or even other combinations with starch and alginates, pectins, locustbean gum and xanthan gum, etc. A more friendly approach would be using one or more proteins or protein sources. Most popular here would be milk based, however if it is required to go vegan (only plant based materials) solutions tend to consist of multiple proteins or protein fractions, such as:
They tend to be combined with vital wheat gluten or modified starches for some extra stabilisation during baking indulgent formulations.
Our scientific bakery articles offer in-depth insights, detailed analyses, and expert perspectives, providing a wealth of information beyond standard blogs.
Reformulation
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This article is the fourth in a series about shelf life, where we predominantly focus on the microbiological part of spoilage of bakery products. Moul...
Product challenges
When we talk about flour in the bakery, we mainly refer to wheat flour, although rye flour is also well-known for specific products like gingerbread, ...
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