What does egg do in bakery?
Egg performs several jobs at once in bakery products: it creates foam for volume, sets the structure by coagulating during baking, holds fat and water together through the lecithin in the yolk, adds moisture and softness, and gives colour and flavour. In vegan products no single ingredient can cover all these jobs; a system of suitable ingredients is built for each function.
Identify the function first
The replacement strategy is set by the egg's main role in that recipe. In cookies egg is mostly a binder and moisture source, so replacement is relatively easy. In cakes and muffins, structure and emulsification come to the fore. In sponges and meringues foam volume is decisive, making this the hardest application.
Pea protein: structure and emulsification
Pea protein gels during baking, helping to set the cell walls, and emulsifies fat and water. In cakes and muffins it can largely take over the structural and emulsifying role of egg. Special grades with high foaming capacity can be considered for sponge-type products. Rice protein balances the blend with its neutral taste.
Citrus fibre: moisture and binding
With its high water- and fat-binding capacity, citrus fibre supports the moisture and binding functions of egg. It raises batter viscosity, helping gas bubbles stay in the batter, and keeps the product soft for longer.
Starch: body and softness
Rice starch and potato starch gelatinise during baking and give body to the crumb. Modified wheat starch provides egg-free consistency in fillings and creams. As starch increases the texture becomes softer but more fragile, so it should be balanced with protein.
Leavening and volume
Without egg foam, volume relies mainly on chemical leavening. Baking powder level and acid-base balance should be readjusted. Batter viscosity must be high enough to hold gas and low enough to allow spread.
Colour and flavour
The yellow colour and rich flavour of egg yolk can be missing in vegan products. Natural colourings such as turmeric or beta-carotene and vegan vanilla or butter-type flavours make up for this. The legume note of pea protein is masked more easily in cocoa and spiced products.
Starting approach
A practical start for cake is to replace the dry matter of the removed egg with pea protein and a small amount of citrus fibre, and the liquid part with water or plant milk. Volume, crumb and moisture are then assessed and levels adjusted.
Sourcing notes
PERDIST supplies pea protein, rice protein, citrus fibre, rice and potato starch and modified wheat starch for vegan bakery projects. Egg powder options are also available for egg-containing products.
Frequently asked questions
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