Egg Replacement in High Ratio Cakes With Plant Proteins With Varying Functional Properties

ABSTRACT Background and Objectives Ten commercial proteins from different botanical sources and suppliers (different processing methods) were tested for their functionality and application in cakes as an egg replacement ingredient. Findings Differences in protein functionality were found and attributed to both the proximate composition (e.g., the fat content in chickpeas [17.11%] compared to faba bean [0.23%] protein) and quality of the proteins. Emulsion (mung bean [100%] compared to yeast protein [52%]) and foaming (egg whites [100%] compared to pumpkin protein [75%]) stability were key functional attributes important for cake quality. In addition to functionality, batter viscosity, and protein thermo‐setting properties were critical for protein–protein and starch–protein interaction during baking. Principal cluster analysis displayed mung bean protein (MGBP) as the ingredient with the closest characteristics to the cake containing egg whites (CNTRL). The Hierarchical Clustering analysis displayed four clusters that were not based on botanical sources. Conclusion The results highlight the significance of understanding both the functional properties and thermo‐setting properties of the proteins. Nonetheless, it was evident that the processing of the proteins was influential on their properties, regardless of the botanical source. Significance and Novelty Many new proteins are emerging in the market, which have not been widely investigated for their properties and food applications. This study reveals the opportunity for incorporating these proteins as egg replacements in cakes, which is especially important for creating allergen‐friendly baked products.