Food functional properties of chickpea protein sources as egg replacers in bakery

The study aimed to evaluate the potential of chickpea protein powders as ingredients providing functionality of foaming and gelling. The chickpea protein was further studied as egg replacer in bakery applications with sponge cake as model system. Six commercial chickpea sources representing different processing levels, including one flour, two protein concentrates, two protein isolates, and one aquafaba were included with whole hen egg (WHE) powder as reference. The composition, protein content, solubility, foaming, gelation, and microstructure were analysed for 100 %, 75 %, 50 % and 0 % egg replacements. Aquafaba was the most soluble and displayed excellent foaming capacity and stability, but performed poorly in gelation by no microstructural network. The solubility and foaming capabilities of the least processed chickpea flour were moderate, but it producee very hard and brittle gels, aligned with their microstructure, hence, was not found suitable for cake application. Although chickpea isolates formed strong gels when combined with eggs, as verified by microstructure analysis, their foaming capabilities were very limited. The concentrates showed a good balance of foaming and gelling, with moderate microstructural network formation during heat-set gelation, despite their low solubility. One chickpea concentrate had functionality most comparable to WHE, and was applied in a sponge cake formulation, with egg replacements of 100 %, 75 %, 50 % and 0 %, respectively. The cakes with 50 % egg replacement performed high in texture and structure parameters. The results highlight the potential of chickpea proteins to partially replace egg functionally in a sustainable food production, however, a 100 % replacement was not viable. • Chickpea protein powder functionality can partially replace eggs but depends on type • Aquafaba, known for foaming capacity, does not form stable gels • Less-refined chickpea flour forms stable foams, and hard, but brittle gels • Protein isolates have gelling potential in combination with eggs, but foam poorly • Protein concentrates provide gels and foams relevant in a sponge cake matrix