When you’re using an egg replacer, there are some important questions to ask. It depends what you want it to do or what you’re baking. Do you want to maintain structure? Is it adding emulsification properties? Do you need something to help with volume, binding, or texture? What other ingredient interactions do you have that impact your eggs?
Ok, got that. Now what?
Now you can pick your type of egg replacer. Here are a few kinds:
Wheat protein isolate: helps build structure and provide aeration
Soy or whey protein isolates: not only functions as an egg, but has some of the same nutritional value
Fiber gels: works as an emulsifier and water binder
Cyclodextrins: can replace 100% of eggs in formulas, while keeping the same quality and improving batter aeration and the fat stability.
Once you find the type of replacer, be sure to do some research into whether it is a full or partial replacer. Also, what the cost difference is. You should find many come at half the cost of real eggs.
But why bake with an egg replacer?
While eggs do add nutrition to products, there are some aspects consumers are trying to avoid. For example, eggs may pose some health issues because of high cholesterol content and may contain antibiotics and hormones that are potentially used during the growing of poultry. Furthermore, egg proteins are not suitable for vegetarian/vegan diets. With the ever-increasing demand for egg products, the egg is vulnerable to price fluctuations and even commands a premium price nowadays.
Dr. Lin is the baking industry’s influencer who has had a love affair with baking for 30 years. Starting with a BSc degree in Food Science & Technology at the Ohio State University, a MSc and PhD from the Department of Grain Science at Kansas State University. While working at Wendy’s and Dave’s Killer Bread, her technical teams experienced the lack of technical baking information on the internet. Seeing that this was not freely shared, Dr. Lin decided to launch BAKERpedia to cover this gap. With over 2 million pages read annually, BAKERpedia is the world’s only FREE and comprehensive online technical resource for the baking industry. Catch Dr. Lin at our BAKER Academy solving baking problems, subscribe to the BAKERpedia YouTube Channel & follow her on LinkedIn.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.