Quality of eggless Brioche (Bread Loaf) made from Aquafaba

• Aquafaba bread loaf is a good choice for egg allergic people. • Aquafaba bread loaf had higher crude fibers than commercial one. • Aquafaba bread loaf is softer than control loaf containing eggs. • Aquafaba bread loaf got 92% in sensory evaluation. Egg allergy is one of the most reported food allergen (2.7%) worldwide. A study that was conducted for Kuwaiti children aged 0 to 13 years found that eggs were the second-most common food allergen where 48% were allergic to eggs. This increases the necessity of finding egg replacers in our daily recipes. The objective was to use aquafaba as an egg replacer in Brioche (bread loaf). Control sample including eggs was produced at the beginning followed the production of eggless brioche loaf by replacing aquafaba instead of eggs. Quality tests were conducted after baking such as texture profile analysis, V-squeeze test, proximate composition, and scanning electron microscopy. Results found that aquafaba was a great egg replacer compared to control sample. Aquafaba brioche was fluffier and the loaf had less firmness compared to control loaf. Aquafaba dough had as well higher yeast activity and higher extensibility than control dough. Sensory evaluation also showed the success of the product in general and of aquafaba specifically being a perfect ingredient in brioche production.