According to a webinar hosted by Baking & Snack on July 22nd, companies have begun reducing egg use in their recipes to save costs, and are replacing the ingredient using pulses. Proteins, hydrocolloids and starches may be combined to replace eggs, while still keeping the necessary emulsification, aeration, volume, structure and color in baked foods.
Pulses such as lentils, chickpeas, dried peas and dried beans are non-bioengineered and non-allergen with protein content ranging from 23.7% to 26.3%. The use of pulses in baking provides foam stability and foam expansion while having a low oil absorption capacity.
Replacing eggs with another ingredient is challenging, but can result in more cost effective recipes that are just as delicious and containing plant-based protein to attract the vegan conscious eater.
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