Replacing the Multifunctionality of Egg in Bakery

摘要

Egg-free products have had a place in the bakery category for a long while. This is in part because of potential allergies, but also to cater to those consumers who wish to avoid eggs for dietary reasons. The recent interest in a vegan lifestyle has increased the need to manufacture more egg-free options and to seek other sources of dietary proteins that can be used to manufacture baked products. There are many different forms of bakery products that use egg as part of their formulation (see Table 1). From an examination of Table 1, it is clear that eggs and egg components play a number of different roles in the manufacture of baked products and, as is always the case in baking, the replacement of a key recipe ingredient must address the primary function of the ingredient in question. In the case of eggs and egg components, it is immediately clear that there will not be a simple, single replacer.