Egg substitute

Abstract

The present invention provides an egg replacer comprising a canola-derived protein-rich fraction, pregel flour, with the proviso that the pregel flour does not include pregel chickpea flour. Also provided are a bread improver comprising the replacer, a dough or batter product comprising the replacer or bread improver, and a dough or batter product comprising the replacer or bread improver. Additionally, methods for preparing the replacer, a method for preparing the dough or batter product, and a method for producing the baked goods are provided. Furthermore, there is provided the use of a composition comprising a canola-derived protein-rich fraction, pregel flour, with the proviso that the pregel flour does not include pregel chickpea flour, as a complete or partial replacement for eggs in baked goods.

Description

[Technical Field]

[0001] The present invention relates to the field of bakery products, and more particularly to products and methods for the partial or complete replacement of eggs in products. [Background technology]

[0002] The use of eggs in baked goods affects their quality and appearance (such as color and visual texture aspects), their texture, and their taste profile. The more eggs in a recipe, the deeper the yellow-gold hue of the crumb and the darker the color of the crust in the baked goods. Egg-containing breads have a delicate, soft crumb that tears easily and melts in the mouth, a more open cell structure, and high crumb resilience.

[0003] When eggs are removed or partially substituted from recipes that traditionally contain a high percentage of eggs (greater than 5%-10% by weight of flour), the crumb becomes matte, whiter, and finer. The loaf volume will also be smaller (all else held constant except for hydration control) because the dough will lack the strength provided by egg proteins, protein gelation, and emulsification provided by egg lecithin. For the same reasons, the baked bread crumb will become stickier and less resilient.

[0004] When using eggs in bakery or patisserie products, several factors need to be taken into consideration, including but not limited to egg price volatility, availability (caged vs. free-range eggs), quality, cost of (refrigerated) storage, shelf life (microbiology), or waste.

[0005] Additionally, consumers are looking for healthier products (e.g., products containing less cholesterol, less fat, less allergens, more protein, and more fiber, etc.) In recent years, there has also been a clear trend toward more plant-based products (e.g., vegan or vegetarian products), which also contribute positively to the environmental footprint.

[0006] For example, most of the current solutions on the market, based on enzyme blends, propose only partially reducing the amount of eggs in recipes and therefore do not solve the aforementioned problems. Other products claim to completely replace eggs in baked goods, but these products generally suffer from one or more drawbacks compared to baked goods made with eggs, such as reduced volume, impaired appearance, or impaired crumb crust color. This is even more pronounced in bakery products such as brioche or "pain au lait" (also known as milk bread). More importantly, the taste of these egg-free cakes usually does not match that of regular cakes made with eggs. Summary of the Invention

[0007] The present invention solves the above problems by providing products and methods for obtaining baked goods that contain less or no eggs but have improved properties. The inventors have discovered a composition that can replace all or a portion of eggs (e.g., whole eggs or portions thereof) in baked good recipes without adversely affecting the properties of the baked good (e.g., volume, crumb color, taste, and / or texture). More specifically, the inventors have surprisingly discovered that by using a specific combination of a protein-rich fraction from canola, a pregel flour, and a pregel flour that does not include pregel chickpea flour, it is now possible to partially or even completely replace eggs in baked goods while keeping the properties of the baked goods unchanged and without affecting consumer preference.

[0008] Thus, the first aspect is - a protein-rich fraction derived from canola, preferably wherein the protein content of the protein-rich fraction derived from canola is at least 80.0% (w / w dry matter), - Pregel powder 1. An egg replacer or egg replacer composition comprising: - with the proviso that the pregel flour does not comprise pregel chickpea flour or chickpea flour.

[0009] In certain embodiments, the pregel powder is present in an amount between 0.1 grams and 10.0 grams, preferably between 0.2 grams and 6.0 grams per gram of canola-derived protein-rich fraction.

[0010] In certain embodiments, the pregel powder is present in an amount between 0.1 grams and 12.5 grams, preferably between 0.2 grams and 7.5 grams, per gram of canola protein.

[0011] In certain embodiments, the pregel flour comprises pregel chickpea flour, and the pregel chickpea flour is present in an amount between 0.1 grams and 5.0 grams, preferably between 0.2 grams and 3.0 grams, per gram of canola-derived protein-rich fraction.

[0012] In certain embodiments, the pregel flour comprises pregel chickpea flour, and the pregel chickpea flour is present in an amount between 0.1 grams and 6.25 grams, preferably between 0.2 grams and 3.75 grams, per gram of canola protein.

[0013] In certain embodiments, the pregel flour is different from the pregel chickpea flour and the pregel flour is present in an amount between 0.1 grams and 5.0 grams, preferably between 0.2 grams and 3.0 grams per gram of the canola-derived protein-rich fraction.

[0014] In certain embodiments, the pregel flour is different from the pregel chickpea flour and the pregel flour is present in an amount between 0.1 grams and 6.25 grams, preferably between 0.2 grams and 3.75 grams per gram of canola protein.

[0015] In certain embodiments, the protein content of the canola-derived protein-rich fraction is at least 85.0% (w / w dry matter). In certain embodiments, the substitute further comprises one or more ingredients selected from the list consisting of gluten, one or more enzymes, and ascorbic acid.

[0016] A further aspect provides a bread improver comprising the egg replacer taught herein. A further aspect provides a dough or batter product comprising the substitute taught herein or the bread improver taught herein.

[0017] In certain embodiments, the dough or batter product further comprises flour, sugar, water, and optionally one or more ingredients selected from the list consisting of salt, yeast, leaven, one or more dairy ingredients, and eggs.

[0018] In certain embodiments, the dough comprises (in baker's percent): - powder, - Sugar content between 10.0% and 25.0% - Fats and oils between 10.0% and 30.0% - Salt between 0.7% and 2.0% - up to 7.0% yeast or up to 10.0% leaven, or a combination thereof; - Water content between 20.0% and 35.0% - a protein-rich fraction derived from canola of at least 0.8%, preferably between 0.8% and 2.5%, more preferably between 1.0% and 2.0%, - at least 0.08% of pregel powder, preferably between 0.08% and 25.0%, more preferably between 0.1% and 20.0%, - optionally, milk powder, - optionally gluten, optionally ascorbic acid, and - optionally one or more enzymes Includes:

[0019] Those skilled in the art will understand that baker's percentage represents the percentage ratio of the weight of each ingredient to the total flour weight, which in the present case does not include the canola-derived protein-rich fraction, pregel flour, or non-pregel chickpea flour.

[0020] In a particular embodiment, the dough is a brioche dough or a milk bread dough. A further aspect provides a method of preparing an egg replacer comprising the steps of preparing a mixture of at least a protein-rich fraction derived from canola, a pregel flour, wherein said pregel flour does not comprise pregel chickpea flour.

[0021] A further aspect provides a method of preparing a dough or batter product comprising adding a substitute taught herein or a bread improver taught herein to one or more ingredients selected from the list consisting of flour, sugar, water, and optionally salt, yeast, leaven, one or more dairy ingredients, and eggs.

[0022] A further aspect is a method of making a baked good, the method comprising: - preparing a dough or batter product by adding a substitute taught herein or a bread improver taught herein to one or more ingredients selected from the list consisting of flour, sugar, water, and optionally salt, yeast, leaven, one or more dairy ingredients, and eggs; and - baking the dough or batter product, thereby obtaining a baked product. The present invention provides a method for producing a baked good, comprising:

[0023] A further aspect provides baked goods comprising the substitutes taught herein or the bread improvers taught herein. A further aspect is: - Protein-rich fraction from canola - Pregel powder A composition comprising: - Provided that said pregel flour does not comprise pregel chickpea flour, chickpea flour, and provides for the use of a composition as a complete or partial replacement for eggs in baked goods.

[0024] In certain embodiments, the baked good is a bakery or patisserie product, preferably a bakery or patisserie product selected from the list consisting of brioche, milk bread, challah, pan di Pasqua, panettone, concha, croissant, Berliner, yeast-raised donuts, and yeast-raised waffles. DETAILED DESCRIPTION OF THE INVENTION

[0025] Before the methods and products according to the present invention are described, it is to be understood that this invention is not limited to the particular methods, products, or apparatus described, as such may, of course, vary. It is also to be understood that the terms used herein are not intended to be limiting, since the scope of the present invention will be limited only by the appended claims.

[0026] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention, the preferred methods and materials are described herein.

[0027] In this specification and the appended claims, the singular forms "a," "an," and "the" include plural forms unless the context clearly dictates otherwise.

[0028] As used herein, the terms "comprising," "comprise," and "comprised of" are synonymous with "including," "include," or "containing," and "contain," and are inclusive or open-ended and do not exclude additional, unrecited elements, elements, or method steps. When referring to recited elements, elements, or method steps, the terms "comprising," "comprise," and "comprised of" also include embodiments that "consist of" said recited elements, elements, or method steps.

[0029] Furthermore, the terms first, second, third, etc. in the specification and claims are used to distinguish between like (or similar) elements and do not necessarily describe a sequential or chronological order unless otherwise indicated. The terms so used are utilized interchangeably under appropriate circumstances, and it is understood that the embodiments of the invention described herein may be operated in sequences other than those described or illustrated herein.

[0030] As used herein, the term "about," when referring to a measurable value, such as a parameter, amount, duration, etc., means that variations of + / - 10% or less, preferably + / - 5% or less, more preferably + / - 1% or less, and even more preferably + / - 0.1% or less of the particular value are encompassed, insofar as such variations are appropriate for practice in the disclosed invention. It should be understood that the value to which the modifier "about" refers is again specifically and preferably the disclosed value itself.

[0031] The recitation of numerical ranges by endpoints includes all numbers and fractions subsumed within the respective ranges, as well as the recited endpoints. All documents cited herein are incorporated by reference in their entirety.

[0032] Unless otherwise specified, all terms, including technical and scientific terms, used in disclosing the present invention have the meanings commonly understood by one skilled in the art to which this invention belongs. Further guidance and definitions of the terms used in the specification will enable the teachings of the present invention to be more fully understood. The terms or definitions used in this specification are provided solely to aid in the understanding of the present invention.

[0033] References throughout this specification to "one embodiment" or "an embodiment" mean that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment of the present invention. Thus, appearances of the phrases "in one embodiment" or "in an embodiment" in various places throughout this specification do not necessarily all refer to the same embodiment, although they may. Furthermore, in one or more embodiments, particular features, structures, or characteristics can be combined in any suitable manner, as would be apparent to one of ordinary skill in the art from this disclosure. Furthermore, as will be understood by one of ordinary skill in the art, while some embodiments described herein include other features that are not included in other embodiments, combinations of features from different embodiments are meant to form different embodiments within the scope of the present invention. For example, in the following claims, any of the embodiments described in the claims may be used in any combination.

[0034] The inventors have surprisingly found that by using a specific combination of a canola-derived protein-rich fraction, a pregel flour, where the pregel flour does not contain pregel chickpea flour, it is possible to partially or even completely replace eggs in baked goods while keeping the properties of the baked goods, in particular the volume and crumb colour, unchanged, and without affecting consumer preferences (e.g. taste preference, texture preference and / or overall preference) of the baked goods.

[0035] Therefore, a first aspect of the present invention comprises: - Protein-rich fraction from canola; - Pregel powder 1. An egg replacer composition (also referred to herein as "egg replacer") comprising, consisting essentially of, or consisting of: - However, the pregel flour does not include pregel chickpea flour or chickpea flour.

[0036] In other words, in this specification: - a protein-rich fraction derived from canola; and - Pregel powder 1. An egg replacer composition comprising, consisting essentially of, or consisting of: There is provided an egg replacer composition, wherein the pregel flour comprises pregel chickpea flour and / or a pregel flour different from pregel chickpea flour (i.e., a pregel flour that is not pregel chickpea flour), However, if the pregel flour only comprises a pregel flour that is different from pregel chickpea flour, then the egg replacer will further comprise non-pregel chickpea flour.

[0037] As used herein, a pregel flour other than pregel chickpea flour refers to a pregel flour that is not prepared from chickpea flour but from any other type of flour, for example from cereal flour. Thus, a pregel flour other than pregel chickpea flour is a pregel flour that is prepared by heat treating (and optionally subsequently drying) a flour that is not chickpea flour, for example a cereal flour, in the presence of water.

[0038] The egg replacer compositions taught herein include chickpea flour in a pregel form and / or a non-pregel form. Thus, in certain embodiments, the egg replacer compositions taught herein include a protein-rich fraction derived from canola and pregel chickpea flour. In certain embodiments, the egg replacer compositions taught herein include a protein-rich fraction derived from canola, pregel chickpea flour, and non-pregel chickpea flour. In certain embodiments, the egg replacer compositions taught herein include a protein-rich fraction derived from canola, a pregel flour different from pregel chickpea flour, and non-pregel chickpea flour.

[0039] In certain embodiments, the pregel powder is present in the egg replacer composition in an amount of between 0.1 and 10.0 grams, between 0.2 and 10.0 grams, between 0.2 and 6.0 grams, between 0.4 and 6.0 grams, between 0.1 and 5.0 grams, or between 0.2 and 3.0 grams per gram of canola-derived protein-rich fraction, preferably in an amount of between 0.2 and 6.0 grams per gram of canola-derived protein-rich fraction. Those skilled in the art will understand that this refers to the total amount of pregel powder, including, for example, both pregel chickpea flour and pregel flours other than pregel chickpea flour. Those skilled in the art will understand that when the protein content of the canola-derived protein-rich fraction is 100% (w / w DM), the ranges of pregel powder present in the egg replacer composition per gram of canola protein will be the same as those previously described for the canola-derived protein-rich fraction.

[0040] Additionally, because canola-derived protein-rich fractions can have protein contents of greater than 80.0% (w / w DM), greater than 85.0% (w / w DM), or greater than 90.0% (w / w DM), those skilled in the art will appreciate that in certain embodiments, the pregel powder may be present in an egg replacer composition at a protein content of between 0.1 grams and 12.5 grams, between 0.1 grams and 11.8 grams, between 0.1 grams and 11.1 grams, between 0.25 grams and 12.5 grams, between 0.2 grams and 11.8 grams, between 0.2 grams and 11.1 grams, between 0.2 grams and 7.5 ... It will be understood that the compound is present in an amount between 0.2 grams and 7.1 grams, between 0.2 grams and 6.7 grams, between 0.5 grams and 7.5 grams, between 0.5 grams and 7.1 grams, between 0.4 grams and 6.7 grams, between 0.1 grams and 6.25 grams, between 0.1 grams and 5.9 grams, between 0.1 grams and 5.6 grams, between 0.2 grams and 3.75 grams, between 0.2 grams and 3.5 grams, or between 0.2 grams and 3.3 grams.

[0041] In certain embodiments, the pregel flour comprises pregel chickpea flour, and the pregel chickpea flour is present in the egg replacer composition in an amount of between 0.1 and 5.0 grams, preferably between 0.2 and 3.0 grams, per gram of canola-derived protein-rich fraction. In certain embodiments, the pregel flour comprises pregel chickpea flour, and the pregel chickpea flour is present in the egg replacer composition in an amount of between 0.1 and 6.25 grams, between 0.1 and 5.9 grams, or between 0.1 and 5.6 grams, preferably between 0.2 and 3.75 grams, between 0.2 and 3.5 grams, or between 0.2 and 3.3 grams, per gram of canola protein.

[0042] In certain embodiments, the pregel flour is different from pregel chickpea flour and the pregel flour is present in the egg replacer composition in an amount of between 0.1 grams and 5.0 grams, preferably between 0.2 grams and 3.0 grams, per gram of canola-derived protein-rich fraction. In certain embodiments, the pregel flour is different from pregel chickpea flour and the pregel flour is present in the egg replacer composition in an amount of between 0.1 grams and 6.25 grams, between 0.1 grams and 5.9 grams, or between 0.1 grams and 5.6 grams, preferably between 0.2 grams and 3.75 grams, between 0.2 grams and 3.5 grams, or between 0.2 grams and 3.3 grams, per gram of canola protein.

[0043] In certain embodiments, the pregel flour is different from pregel chickpea flour and the compositions taught herein include the non-pregel chickpea flour in an amount of between 0.1 grams and 5.0 grams, preferably between 0.2 grams and 3.0 grams, per gram of protein-rich fraction derived from canola. In certain embodiments, the pregel flour is different from pregel chickpea flour and the compositions taught herein include the non-pregel chickpea flour in an amount of between 0.1 grams and 6.25 grams, between 0.1 grams and 5.9 grams, or between 0.1 grams and 5.6 grams, preferably between 0.2 grams and 3.75 grams, between 0.2 grams and 3.5 grams, or between 0.2 grams and 3.3 grams, per gram of canola protein.

[0044] In another particular embodiment, the pregel flour comprises pregel chickpea flour and a pregel flour different from pregel chickpea flour (e.g., pregel wheat flour), wherein (i) the chickpea pregel flour is present in the egg replacer composition in an amount of between 0.1 grams and 5.0 grams per gram of canola-derived protein rich fraction, preferably in an amount between 0.2 grams and 3.0 grams per gram of canola-derived protein rich fraction; and (ii) the pregel flour different from pregel chickpea flour is present in the egg replacer composition in an amount of between 0.1 grams and 5.0 grams per gram of canola-derived protein rich fraction, preferably in an amount between 0.2 grams and 3.0 grams per gram of canola-derived protein rich fraction.

[0045] In another specific embodiment, the pregel flour comprises pregel chickpea flour and a pregel flour different from pregel chickpea flour (e.g., pregel wheat flour), and (i) the chickpea pregel flour is present in the egg replacer composition in an amount of between 0.1 grams and 6.25 grams, between 0.1 grams and 5.9 grams, or between 0.1 grams and 5.6 grams per gram of canola protein, preferably between 0.2 grams and 3.75 grams, between 0.2 grams and 3.5 grams per gram of canola protein. or between 0.2 grams and 3.3 grams; (ii) the pregel flour different from the pregel chickpea flour is present in the egg replacer composition in an amount of between 0.1 grams and 6.25 grams, between 0.1 grams and 5.9 grams, or between 0.1 grams and 5.6 grams per gram of canola protein, preferably between 0.2 grams and 3.75 grams, between 0.2 grams and 3.5 grams, or between 0.2 grams and 3.3 grams per gram of canola protein.

[0046] In the context of the present invention, the term "canola-derived protein-rich fraction" (alternatively referred to in the Examples section as canola protein with a further indication of protein content) refers to an isolated and / or concentrated protein-rich product obtained from canola. Canola refers to certain varieties of rapeseed, such as Brassica napus or Brassica juncea, that contain low concentrations of erucic acid and glucosinolates. The canola-derived protein-rich fraction includes a protein-rich fraction enriched in canola albumins, globulins, glutenins, and / or prolamins.

[0047] In certain embodiments, the protein content of the canola-derived protein-rich fraction is at least 100% higher, at least 150% higher, at least 200% higher, at least 250% higher, at least 300% higher, at least 350% higher, or at least 400% higher than the protein content of the canola from which the protein-rich fraction is obtained. Methods for obtaining canola-derived protein-rich fractions are well known in the art and include processing steps such as, for example, air classification, electroseparation, starch extraction, fiber extraction, protein solubilization by alkaline and / or acid treatment, protein solubilization by fermentation, enzyme treatment, pH neutralization, protein isoelectric flocculation, heat treatment, concentration (filtration, centrifugation, etc.), and drying (lyophilization, fluidized bed drying).

[0048] In certain embodiments, the canola-derived protein-rich fraction described herein comprises more than 80.0% (w / w DM) protein, preferably more than 85.0% (w / w DM), more preferably more than 90.0% (w / w DM) protein, for example, more than 95.0% (w / w DM) protein or 100.0% (w / w DM) protein. In some embodiments, the canola-derived protein-rich fraction described herein is in powder form and has a dry matter of 90.0% or more. Protein content is expressed as a weight percent of the total dry matter (DM) of the canola-derived protein-rich fraction (which may be referred to herein as "% w / w DM"). The protein content of the canola-derived protein-rich fraction may be measured by any method known in the art.

[0049] In certain embodiments, the egg replacer compositions taught herein comprise at least 10.0% (w / w), at least 11.0% (w / w), at least 12.0% (w / w), at least 13.0% (w / w), at least 14.0% (w / w), and preferably at least 15.0% (w / w) of a protein-rich fraction derived from canola. In further specific embodiments, the egg replacer compositions taught herein comprise between 15.0% (w / w) and 40.0% (w / w), and preferably between 15.0% (w / w) and 35.0% (w / w) of a protein-rich fraction derived from canola.

[0050] Thus, in certain embodiments, the egg replacer contains at least 8.0% (w / w), at least 8.5% (w / w), at least 9.0% (w / w), at least 9.35% (w / w), at least 9.9% (w / w), at least 10.0% (w / w), at least 10.2% (w / w), at least 10.4% (w / w), at least 10.8% (w / w) of canola protein (i.e., pure 100% canola protein). , at least 11.0% (w / w), at least 11.05% (w / w), at least 11.2% (w / w), at least 11.7% (w / w), at least 11.9% (w / w), at least 12.0% (w / w), at least 12.6% (w / w), at least 12.75% (w / w), at least 13.0% (w / w), at least 13.5% (w / w), at least 14.0% (w / w), or at least 15.0% (w / w).

[0051] In certain embodiments, the egg replacer contains canola protein (i.e., pure 100% canola protein) in an amount of between 12.0% (w / w) and 40.0% (w / w), between 15.0% (w / w) and 40.0% (w / w), between 12.0% (w / w) and 32.0% (w / w), between 12.75% (w / w) and 34.0% (w / w). / w), or between 13.5% (w / w) and 36.0% (w / w), preferably between 12.0% (w / w) and 28.0% (w / w), between 12.75% (w / w) and 29.75% (w / w), between 13.5% (w / w) and 31.5% (w / w), or between 15.0% (w / w) and 35.0% (w / w).

[0052] In the context of the present invention, the term "chickpea flour" refers to a flour obtained by grinding whole (i.e., including at least the seed coat and cotyledons) or dehulled chickpea seeds (i.e., without the seed coat). In a particular embodiment, the chickpea seeds are of the chickpea (Cicer arietinum) species. The chickpea seeds may be of any chickpea seed variety known in the art, such as Desi, Kabuli, Amethyst, Flipper, Kyabra, Jimbour, Moti, PBA HatTRick, or Yorker. Chickpea flour comprises partially or completely milled chickpea kernels. Chickpea flour typically has a protein content of between about 15% and about 25% (w / w DM). % (w / w DM)。 Chickpea flour may be raw / natural chickpea flour or processed chickpea flour, or a combination thereof. An example of processed chickpea flour is heat-treated chickpea flour, e.g., roasted or cooked chickpea flour. In a preferred embodiment, the chickpea flour is heat-treated flour, preferably cooked chickpea flour. In the context of the present invention, the term "cooked chickpea flour" refers to chickpea flour obtained after heat treatment at any stage during the production of the flour, for example heat treatment of chickpeas before cracking and / or grinding, heat treatment of cracked chickpeas before grinding, or heat treatment of chickpea flour after final grinding and processing. If the heat treatment is carried out in the presence of water then the cooked chickpea flour is pre-gel chickpea flour (i.e. pregelatinized chickpea flour). When "non-pre-gel chickpea flour" is referred to herein, chickpea flour that has not been subjected to heat treatment in the presence of water at any stage during the production of the flour is intended. In some other embodiments, the chickpea flour described herein is in powder form and has a dry matter of 85.0% or more, preferably 90.0% or more.

[0053] In certain embodiments, chickpea flour may for example be processed to obtain protein-rich chickpea flour, which in the context of the present invention may be referred to as "chickpea protein".

[0054] In the context of the present invention, the term "pregel flour," also known as cooked flour, pregelatinized flour, or pregelled flour, refers to flour that has been heat-treated in the presence of water and, optionally, subsequently dried. The heat treatment causes (partial) gelatinization of the flour starch (i.e., melting of most of the amylopectin crystals derived from the flour starch). The pregel flour is typically further pasted onto baked dough or batter containing an egg replacer composition. The pregel flour may be any type of flour, including, but not limited to, cereal, pseudo-cereal, or legume flour, or a combination thereof. In some embodiments, the pregel flour comprises, consists essentially of, or consists of cereal pregel flour; more preferably, the pregel flour comprises, consists essentially of, or consists of pregel wheat flour. The heat treatment in the presence of water may be any type of heat treatment known in the art, such as extrusion, roasting, cooking, drum cooking, etc. In some other embodiments, the pregel flour comprises, consists essentially of, or consists of chickpea pregel flour, e.g., cooked chickpea flour. In preferred embodiments, the pregel flour comprises, consists essentially of, or consists of pregel cereal flour and pregel chickpea flour, more preferably comprises, consists essentially of, or consists of pregel wheat flour and pregel chickpea flour.

[0055] In some embodiments, the compositions taught herein can further comprise gluten. In the context of the present invention, the term "gluten" refers to a structural protein naturally found in some cereal grains. In certain embodiments, gluten as described herein refers to a protein derived from wheat. Gluten may be available as vital gluten or vital wheat gluten. Those skilled in the art will appreciate that the amount of gluten added typically depends on the type of (wheat) flour used in the baked good recipe to which the egg replacer composition is added. For example, the use of strong flour (i.e., a flour naturally rich in protein (gluten), e.g., high-quality protein or largely intact protein, containing about 11.0-13.0% (w / w) protein) typically does not require additional gluten in the recipe, while additional gluten is preferably added when conventional (all-purpose) flour (about 9.0-11.0% (w / w) protein, e.g., low-quality protein or more extensively damaged protein) is used. The gluten described herein has a protein content of 70% (w / w DM). In some embodiments, the gluten taught herein is in powder form and has a protein content of between about 70.0% and about 80.0% (w / w DM) and a dry matter of 90.0% or more, preferably 93.0% or more. In the compositions taught herein, the ratio of the amount of gluten to the total amount of the canola-derived protein-rich fraction, pregel flour, and optionally non-pregel chickpea flour may be between 0.0 and 3.0, between 0.0 and 2.0, or between 0.1 and 2.0. In certain embodiments, the ratio of the amount of gluten to the total amount of the canola-derived protein-rich fraction, pregel flour, and optionally non-pregel chickpea flour in the compositions taught herein may be up to 3.0, or up to 2.0, preferably between 0.1 and 2.0.

[0056] In certain embodiments, the compositions taught herein include gluten in addition to any gluten present in the pregel powder, for example, the pregel powder can include up to 13.0% (w / w) gluten.

[0057] In certain embodiments, the gluten added in addition to any gluten present in the pregel flour is gluten isolated or extracted from wheat or wheat flour prior to adding the gluten to the compositions taught herein.

[0058] In certain embodiments, the compositions taught herein do not include whole (i.e., unfragmented) chickpea seeds or whole (i.e., unfragmented) dehulled chickpea seeds.

[0059] In some other embodiments, particularly when the presence of additional gluten is not required, the compositions taught herein may include additional low- or non-functional ingredients in the baked good dough or batter to which the egg replacer composition is added. Such ingredients may be considered "bulking" ingredients present to ensure the correct dosage of the canola-derived protein-rich fraction, pregel flour, and chickpea flour in the one-to-one egg replacer. Non-limiting examples of such ingredients are flour (preferably flour that is not chickpea flour and / or pregel flour), starch other than that present in the chickpea flour and / or pregel flour, etc.

[0060] In some embodiments, the compositions taught herein preferably contain an aminopeptidase, amylase, alpha-amylase, maltogenic alpha-amylase, beta-amylase, carboxypeptidase, catalase, (hemi-)cellulase, glucanotransferase, cyclodextrin glycosyltransferase, esterase, galactanase, glucanase, alpha-galactosidase, beta-galactosidase, glucoamylase, alpha-glucosidase, beta-glucosidase, haloperoxidase, invertase, laccase, lipase, mannanase, mannosidase, oxidase, peroxidase, hydroxybenzoate ... The composition may further comprise one or more enzymes selected from the list consisting of oxidase, glucose oxidase, pyranose oxidase, hexose oxidase, L-amino acid oxidase, carbohydrate oxidase, sulfhydryl oxidase, pectinolytic enzymes, peptidoglutaminases, peroxidases, phospholipases, phytases, polyphenol oxidases, lipoxygenases, dehydrogenases, laccases, transglutaminases, acyltransferases, protein disulfide isomerases, proteolytic enzymes, raw starch-degrading amylases, ribonucleases, xylanases, and combinations thereof. Preferably, the one or more enzymes are selected from the list consisting of triacylglycerol lipases, phospholipases, xylanases, amylases, glucoamylases, maltogenic amylases, glucose oxidases, and proteases. More preferably, the one or more enzymes are selected from the list consisting of phospholipases, glucoamylases, xylanases, glucose oxidases, and proteases.

[0061] In some preferred embodiments, the compositions taught herein include ascorbic acid. In certain embodiments, particularly when the composition is a one-to-one egg replacer, the compositions taught herein comprise: comprising at least 15.0% (w / w), preferably between 15.0% (w / w) and 40.0% (w / w), more preferably between 15.0% (w / w) and 35.0% (w / w) of a protein-rich fraction derived from canola; containing at least 10.0% (w / w) pregel powder, preferably between 10.0% (w / w) and 85.0% (w / w); Optionally, it contains up to 40.0% (w / w) gluten, preferably between 10.0% (w / w) and 40.0% (w / w), preferably the gluten is in addition to any gluten present in the pregel powder.

[0062] In certain embodiments, particularly when the composition is a one-to-one egg replacer, the compositions taught herein comprise: containing at least 12.0% (w / w) canola protein, preferably between 12.0% (w / w) and 40.0% (w / w), more preferably between 12.0% (w / w) and 35.0% (w / w); containing at least 10.0% (w / w) pregel powder, preferably between 10.0% (w / w) and 85.0% (w / w); Optionally, it contains up to 40.0% (w / w) gluten, preferably between 10.0% (w / w) and 40.0% (w / w), preferably the gluten is in addition to any gluten present in the pregel powder.

[0063] In certain embodiments, particularly when the composition is a one-to-one egg replacer, the compositions taught herein comprise: comprising at least 15.0% (w / w) of a protein-rich fraction derived from canola, preferably between 15.0% (w / w) and 40.0% (w / w), more preferably between 15.0% (w / w) and 35.0% (w / w) of a protein-rich fraction derived from canola; Pregel chickpea flour in an amount of at least 10.0% (w / w), preferably between 10.0% (w / w) and 50.0% (w / w), and between 10.0% (w / w) and 45.0% (w / w); and containing at least 10.0% (w / w) of a pregel flour different from pregel chickpea flour, e.g., pregel wheat flour, preferably between 10.0% (w / w) and 50.0% (w / w), and between 10.0% (w / w) and 45.0% (w / w); Optionally, it contains up to 40.0% (w / w) gluten, preferably between 10.0% (w / w) and 40.0% (w / w), preferably the gluten is in addition to any gluten present in the pregel powder.

[0064] In certain embodiments, particularly when the composition is a one-to-one egg replacer, the compositions taught herein comprise: containing at least 12.0% (w / w) canola protein, preferably between 12.0% (w / w) and 40.0% (w / w), more preferably between 12.0% (w / w) and 35.0% (w / w); Pregel chickpea flour in an amount of at least 10.0% (w / w), preferably between 10.0% (w / w) and 50.0% (w / w), and between 10.0% (w / w) and 45.0% (w / w); and containing at least 10.0% (w / w) of a pregel flour different from pregel chickpea flour, e.g., pregel wheat flour, preferably between 10.0% (w / w) and 50.0% (w / w), and between 10.0% (w / w) and 45.0% (w / w); Optionally, it contains up to 40.0% (w / w) gluten, preferably between 10.0% (w / w) and 40.0% (w / w), preferably the gluten is in addition to any gluten present in the pregel powder.

[0065] In some embodiments, the compositions taught herein may advantageously be part of a bread improver. "Bread improvers" (also called "dough conditioners" or "dough improvers" or "improvers" or "flour treatment agents") are typically added to dough to improve the texture, volume, flavor, and / or freshness of the baked good, and to improve the machinability and / or durability of the dough. Typically, bread improvers comprise or consist of one or more enzymes, one or more oxidizing or reducing agents (e.g., ascorbic acid, glutathione, cysteine), one or more emulsifiers (e.g., diacetyl tartaric acid esters of monoglycerides (DATEM), sodium stearoyl lactylate (SSL), calcium stearoyl lactylate (CSL), glycerol monostearate (GMS), rhamnolipids, lecithin), one or more lipid materials (e.g., margarine, butter, oil, shortening), one or more vitamins (e.g., pantothenic acid and vitamin E), one or more thickeners, and / or one or more fiber sources (e.g., oat fiber).

[0066] Thus, a further aspect provides the use of a composition taught herein as or in a bread improver. A further aspect also provides a method of preparing a bread improver comprising adding a composition taught herein to the bread improver.

[0067] Accordingly, a further aspect also provides a bread improver comprising the egg replacer composition taught herein. A further aspect provides for the use of a composition comprising a canola-derived protein-rich fraction, pregel flour, for replacing between 10.0% (w / w) and 100.0% (w / w), preferably between 20.0% (w / w) and 100.0% (w / w), more preferably between 30.0% (w / w) and 100.0% (w / w), and even more preferably 100.0% (w / w) of eggs in, for example, dough or batter recipes for baked goods, as a complete or partial replacement;

[0068] In some embodiments, the compositions taught herein are one-to-one egg replacers. In the context of the present invention, a one-to-one replacer is a composition that allows for the partial or even complete replacement of the amount of eggs, particularly the amount of egg powder, in a dough or batter recipe with an equivalent amount, e.g., 1:1 by weight, of the compositions taught herein. This facilitates the use of the egg replacers of the present invention, since recipes for baked goods that include eggs do not need to be separately modified to incorporate the egg replacers of the present invention.

[0069] In the context of the present invention, the term "egg" refers to a whole egg or any part of an egg, such as an egg white, an egg yolk, or a combination thereof. As used herein, an egg may be in any form. For example, an egg may be liquid egg, egg powder, or semi-dried egg. In the context of the present invention, the amount of egg is usually expressed as the amount of liquid egg, or, when powdered egg is used, as the dry matter amount corresponding to said amount of liquid egg.

[0070] In certain embodiments, the compositions taught herein are powders. Those skilled in the art will understand that in the case of (partial) replacement of liquid eggs, an amount of liquid (e.g., water) equivalent to the amount of water contained in the liquid eggs should be added to the dough or batter recipe.

[0071] In the context of the present invention, the term "one-for-one substitution" or "one-for-one substitute" refers to the replacement or substitution of an amount of one ingredient with an equivalent amount of another ingredient, and more particularly refers to the replacement or substitution of 1.0 gram of one ingredient with between 0.80 grams and 1.2 grams of the other ingredient, preferably between 0.85 grams and 1.15 grams of the other ingredient, more preferably between 0.90 grams and 1.1 grams of the other ingredient, and even more preferably between 0.95 grams and 1.05 grams of the other ingredient, or even 1.0 gram of the other ingredient.

[0072] The compositions taught herein allow for the replacement of (a portion of) eggs in any dough or batter recipe that contains eggs, more particularly, for all eggs in dough or batter recipes containing from about 1.0% up to 20.0% eggs (calculated as percent liquid egg based on flour weight).

[0073] A further aspect of the present invention is to provide a dough or batter, preferably a dough or batter for baked goods, comprising the compositions taught herein. The dough or batter taught herein may be any type of dough for egg-containing baked goods, such as bakery and / or patisserie products. Preferably, the dough is a dough for baked bakery products.

[0074] Preferably, the baked bakery product is a yeast or sourdough / leavened product. Non-limiting examples of egg-containing baked bakery products include brioche (and related sweet breads such as, but not limited to, concha, pan de muerto, rosca, cozonac, tsreke, babka, etc.), pain au lait (milk bread), challah, pan di pasqua, panettone, croissants, berlina, yeast-raised donuts, yeast-raised waffles, etc.

[0075] An example of a typical recipe for an egg-containing dough for baked bakery products is shown in Table A.

[0076] [Table 1]

[0077] Those skilled in the art will recognize that many variations of egg-containing baked bakery products exist, including combinations of the recipes disclosed in Table A. Additional (optional) ingredients can include dairy ingredients (such as milk powder, whey protein, cream, etc.), ingredients (such as fruit, chocolate, nuts, seeds, sugar, etc.), fiber, improvers, enzymes, preservatives, flavorings, malt, etc. Flour, as used in Table A, generally refers to any flour suitable for preparing dough or batter for baked bakery products.

[0078] The type of flour used in the dough or batter of the present invention for egg-reduced or egg-free baked goods can be (is) the same as the flour used in conventional egg-containing baked goods (i.e., in conventional dough or batter recipes for egg-containing baked goods). Preferably, the flour is wheat flour, but it can also be a flour substitute, such as any cereal flour or gluten-free flour. Those skilled in the art will understand that this flour is typically present in the dough or batter taught herein in addition to the canola-derived protein-rich fraction, pregel flour, and optionally non-pregel chickpea flour present in the egg replacer compositions taught herein.

[0079] In certain embodiments, the flour in the dough or batter recipe (i.e., the flour from which the baker's percent is calculated) is not a protein-rich fraction derived from canola, pregel flour, and / or non-pregel chickpea flour.

[0080] The terms "sourdough" and "leaven" are used synonymously herein and refer to a dough of flour and water, optionally fermented by lactic acid bacteria (LAB) in combination with yeast, used as a leavening agent in the production of bakery products.

[0081] In certain embodiments, the dough or batter taught herein is a brioche dough or a "pain au lait" (also called milk bread) dough. In certain embodiments, the dough or batter taught herein, preferably a brioche dough or a milk bread dough, has (in baker's percent): - powder, - Sugar between 10.0% and 25.0% - Fats and oils between 10.0% and 30.0% - Salt between 0.7% and 2.0% - up to 7.0% yeast or up to 10.0% leaven, or a combination thereof; - Water content between 20.0% and 35.0% - a protein-rich fraction derived from canola of at least 0.8%, preferably between 0.8% and 2.5%, more preferably between 1.0% and 2.0% (or at least 0.6%, preferably between 0.6% and 2.5%, more preferably between 0.8% and 2.0% canola protein), - at least 0.08%, preferably at least 0.16%, more preferably between 0.08% and 25.0%, even more preferably between 0.16% and 25.0%, even more preferably between 0.1% and 20.0%, even more preferably between 0.2% and 20.0%, - optionally, milk powder, - optionally gluten, optionally ascorbic acid, and - optionally one or more enzymes Comprising, consisting essentially of, or consisting of.

[0082] It should be noted that one skilled in the art will understand that baker's percent represents the percentage ratio of the weight of each ingredient to the total flour weight, which in the present case does not include the canola-derived protein-rich fraction, pregel flour, or non-pregel chickpea flour.

[0083] In certain embodiments, the dough or batter taught herein, preferably a brioche dough or a milk bread dough, has (in baker's percent): - powder, - Sugar between 10.0% and 25.0% - Fats and oils between 10.0% and 30.0% - Salt between 0.7% and 2.0% - up to 7.0% yeast or up to 10.0% leaven, or a combination thereof; - Between 20.0% and 35.0% water - a protein-rich fraction derived from canola of at least 0.8%, preferably between 0.8% and 2.5%, preferably between 1.0% and 2.0% (or at least 0.6%, preferably between 0.6% and 2.5%, preferably between 0.8% and 2.0% canola protein), - at least 0.08% of pregel chickpea flour, preferably between 0.08% and 12.5%, preferably between 0.1% and 10.0%, - at least 0.08%, preferably between 0.08% and 12.5%, preferably between 0.1% and 10.0%, of pregel flour different from pregel chickpea flour, - optionally, milk powder, - optionally gluten, optionally ascorbic acid, and - optionally one or more enzymes Comprising, consisting essentially of, or consisting of.

[0084] Those skilled in the art will understand that the baker's percentage is calculated based on the amount of flour that forms part of a typical dough or batter recipe for an egg-containing baked good, and not based on the amount of any flour, e.g., pregel flour or non-pregel chickpea flour, that is present in the egg replacer compositions taught herein.

[0085] In certain embodiments, the dough or batter taught herein has (in baker's percent): - powder, - Sugar between 10.0% and 25.0% - Fats and oils between 10.0% and 25.0% - Salt between 0.7% and 2.0% - up to 7.0% yeast or up to 10.0% leaven, or a combination thereof; - Between 20.0% and 35.0% water - a protein-rich fraction derived from canola between 0.8% and 2.5%, preferably between 1.0% and 2.0% (or between 0.6% and 2.5%, preferably between 0.8% and 2.0% canola protein), - Pregel chickpea flour in an amount of between 0.08% and 12.5%, preferably between 0.1% and 10.0%, - a pregel flour different from pregel chickpea flour, preferably wheat pregel flour, in an amount of from 0.08% to 12.5%, preferably from 0.1% to 10.0%, - optionally, milk powder, - optionally gluten, optionally ascorbic acid, and - optionally one or more enzymes A brioche dough comprising, consisting essentially of, or consisting of

[0086] In certain embodiments, the dough or batter taught herein has (in baker's percent): - powder, - Sugar between 15.0% and 25.0% - Fats and oils between 15.0% and 30.0% - Salt between 0.7% and 2.0% - up to 7.0% yeast or up to 10.0% leaven, or a combination thereof; - Between 20.0% and 35.0% water - a protein-rich fraction derived from canola between 0.8% and 2.5%, preferably between 1.0% and 2.0% (or between 0.6% and 2.5%, preferably between 0.8% and 2.0% canola protein), Pregel chickpea flour between 0.08% and 12.5%, preferably between 0.1% and 10%, - pregel flour different from pregel chickpea flour, preferably pregel wheat flour, in an amount of between 0.08% and 12.5%, preferably between 0.1% and 10%, - optionally, milk powder, - optionally gluten, optionally ascorbic acid, and - optionally one or more enzymes A "pain au lait" dough comprising, consisting essentially of, or consisting of

[0087] The egg-containing pastry products taught herein are typically pastry products containing between 10.0% and 50.0% eggs (% expressed based on total batter weight). Examples of egg-containing pastry products are listed in Table B.

[0088] [Table 2]

[0089] In certain embodiments, the dough or batter product contains at most 0.1% eggs (baker's percentage for bakery products or % of batter for patisserie products), preferably at most 0.01% eggs (baker's percentage for bakery products or % of batter for patisserie products). In certain embodiments, the dough or batter product is egg-free. In further certain embodiments, the dough or batter product is vegan.

[0090] A further aspect provides the use of a composition taught herein or a bread improver taught herein to prepare a dough or batter for a baked good. In a further aspect, the present invention relates to a method of preparing a dough or batter for a baked good (also referred to herein as a baked good dough or batter, e.g., a dough or batter taught herein), preferably a dough for a baked bakery product, wherein eggs normally present in dough or batter recipes are partially or completely eliminated, said method comprising mixing typical bakery product dough or batter ingredients (e.g., those listed in Table A and / or Table B) with an egg replacer composition taught herein or a bread improver taught herein (in place of all or a portion of the eggs).

[0091] A further aspect provides a method for preparing a dough or batter product (e.g., a dough or batter taught herein), comprising adding a composition taught herein or a bread improver taught herein to the dough or batter. In certain embodiments, the method comprises adding flour, sugar, water, and optionally one or more ingredients selected from the list consisting of salt, yeast, sourdough / leaven, one or more dairy ingredients, and eggs. Those skilled in the art will understand that eggs are added only when the egg replacer composition taught herein is used to replace only a portion of the eggs in the original dough or batter recipe.

[0092] In certain embodiments, the method includes mixing a composition taught herein or ingredients of a bread improver taught herein with typical baked good dough or batter ingredients (e.g., those listed in Table A and / or Table B), such as one or more ingredients selected from the list consisting of flour, sugar, water, and optionally salt, yeast, sourdough / leaven, one or more dairy ingredients, and eggs. Those skilled in the art will understand that the composition taught herein or ingredients of a bread improver taught herein can be added to typical baked good dough or batter ingredients in any order.

[0093] In one embodiment of the method of preparing a baked good dough or batter taught herein, the eggs in a typical baked good dough or batter recipe are replaced with the egg replacer composition taught herein, and preferably the pregel flour is present in an amount between 0.1 grams and 10.0 grams per gram of canola-derived protein-rich fraction, preferably between 0.2 grams and 6.0 grams per gram of canola-derived protein-rich fraction.

[0094] In another preferred embodiment of the method of preparing a dough or batter for a baked good taught herein, eggs are replaced with an equivalent amount of an egg replacer composition taught herein (calculated as egg dry matter replacement).

[0095] In a further aspect, the present invention relates to a method of making a baked good, preferably a bakery product, comprising the steps of adding to a dough or batter an egg replacer composition taught herein or a bread improver taught herein, and baking said dough or said batter.

[0096] In certain embodiments, the method comprises: - preparing a bakery product dough or batter by mixing bakery product dough or batter ingredients, the ingredients comprising a protein-rich fraction derived from canola (in place of all or a portion of eggs), pregel flour, with the proviso that the pregel flour does not comprise pregel chickpea flour; and - baking the baked goods dough or batter to obtain a bakery product.

[0097] In certain embodiments, the method comprises: - preparing a dough or batter product by adding an egg replacer composition taught herein or a bread improver taught herein to one or more ingredients selected from the list consisting of flour, sugar, water, and optionally salt, yeast, leaven, one or more dairy ingredients, and eggs; and - baking the dough or batter product, thereby obtaining a baked product. Includes:

[0098] In the context of the present invention, the term "baking" refers to any suitable method for cooking a dough or batter. Non-limiting examples of baking methods are oven cooking, frying, steaming, electric waffle iron, etc.

[0099] In one particular embodiment of the method of making a baked good taught herein, eggs are replaced with a composition comprising a canola-derived protein-rich fraction, pregel flour, excluding pregel chickpea flour, and present in an amount between 0.1 grams and 10.0 grams per gram of canola-derived protein-rich fraction, preferably between 0.2 grams and 6.0 grams per gram of canola-derived protein-rich fraction.

[0100] A further aspect provides a baked product obtained by or obtainable by the method of making a baked product taught herein. A further aspect provides baked goods comprising the egg replacer composition taught herein or the bread improver taught herein.

[0101] In certain embodiments, the baked good is a bakery or patisserie product, preferably a bakery product selected from the list consisting of brioche, milk bread, challah, pan di pasqua, panettone, concha, croissant, berlina, yeast-raised donut, or yeast-raised waffle, preferably brioche or milk bread.

[0102] In further particular embodiments, the baked goods are patisserie products, such as dense cakes, air-in cakes, soaked cakes, or brownies. Several criteria can be used to evaluate the quality of the bakery products taught herein: Several parameters can be measured to evaluate the effect of removing some or all of the eggs in a dough or batter recipe.

[0103] - Volumes that can be measured, for example, by seed displacement or laser-based profilers. - The color (of the crumb and / or crust) can be assessed / measured by any method known in the art, for example by using Hunterlab L, a, b values ​​measured with a color scanner or colorimeter, where L measures the light to dark color component, a is the red-green scale and b is the yellow-blue scale.

[0104] - Texture parameters such as hardness, stickiness, resilience, and / or springiness, which can be measured at various times during the shelf life of the baked goods, for example, by performing a texture profile analysis (TPA) on the resulting bakery product sample. TPA can be performed on any system known by those skilled in the art for performing TPA. For example, such a system may be a texture analyzer (e.g., TAXT2i, Stable Micro Systems). More specifically, when TPA is performed on a bakery product sample using a texture analyzer, texture parameters can be calculated from the recorded force-time curve. In TPA, two successive deformations with a short waiting time between the deformations are applied to the sample, and the force recorded by the load cell of the texture analyzer is measured as a function of time. As used herein, the term "hardness" refers to the maximum force required to apply a specified deformation to the sample. The term "hardness" (as opposed to softness) can also refer to the sensation related to the force required to compress a sample or bakery product. As used herein, the term "cohesiveness" refers to the degree to which the crumb of a bakery product holds together when rubbed or folded. Based on the TPA method, cohesiveness can be calculated (expressed as a percentage) as the ratio between the plane under the second deformation curve (i.e., lower and upper) and the ratio under the first deformation curve (i.e., lower and upper). As used herein, the term "resilience" refers to the speed (and extent) at which a sample returns to its original shape after a certain deformation. It is a measure of how much a product "tries to regain its original height" after a deformation is applied. Based on the TPA method, resilience can be calculated as the ratio (%) between the plane under the first deformation curve when the probe is moving upward and the plane under the first deformation curve when the probe is moving downward. As used herein, the term "springiness" refers to the degree to which a product physically bounces back after being deformed during the first compression of the TPA method and waiting for a target waiting time between deformations. Springiness can be calculated as the % height of the crumb sample after 3 seconds after the first deformation compared to the initial height of the crumb sample.

[0105] In a specific embodiment, the volume of a baked good, preferably a baked bakery product, taught herein (i.e., egg-free or reduced egg content), when compared to the volume of a reference baked good, preferably a baked bakery product, does not differ (e.g., higher or lower) by more than 10.0%, more than 9.0%, more than 8.0%, more than 7.0%, or more than 6.0%, preferably does not differ by more than 9.0%, and more preferably does not differ by more than 5.0%, where the reference baked good is a baked good made using eggs instead of the egg replacer composition taught herein. Preferably, the composition taught herein is used as a one-to-one replacement in the baked good, and the reference baked good contains an amount of eggs equivalent to the amount of the composition taught herein.

[0106] In another embodiment, the HunterLab L value of a baked good, preferably a baked bakery product, taught herein (i.e., egg-free or reduced egg content), when compared to the HunterLab L value of a reference baked good, is not more than 5.0% different (e.g., higher or lower), where the reference baked good is a baked good made using eggs in place of the egg replacer composition taught herein. Preferably, the composition taught herein is used as a one-to-one replacement in the baked good, and the reference baked good contains an amount of eggs equivalent to the amount of the composition taught herein. In another embodiment, the HunterLab b value of a baked good, preferably a baked bakery product, taught herein (i.e., egg-free or reduced egg content), when compared to the HunterLab b value of a reference baked good, is not more than 5.0% different, where the reference baked good is a baked good made using eggs in place of the egg replacer composition taught herein. Preferably, the composition taught herein is used as a one-to-one replacement in a baked good, and the reference baked good contains an amount of egg equivalent to the amount of the composition taught herein. In a preferred embodiment, the HunterLab L value and HunterLab b value of a baked good taught herein (i.e., egg-free or reduced egg content) do not differ by more than 6.0%, preferably not by more than 5.0%, when compared to the HunterLab b value of the reference baked good, where the reference baked good is a baked good made using eggs instead of the egg replacer composition taught herein. Preferably, the composition taught herein is used as a one-to-one replacement in a baked good, and the reference baked good contains an amount of egg equivalent to the amount of the composition taught herein.

[0107] Advantageously, the quality of the bakery products taught herein can be evaluated by a consumer panel. Several types of tests can be used. In a preference test, consumers are asked to rate their preference on a set scale for one or more parameters (appearance, taste, texture, etc.) of a baked product, preferably a baked bakery product. Parallel evaluation can determine which baked products are likely to be purchased by consumers. A triangle test can determine whether two baked products are significantly different.

[0108] In a further aspect, the invention relates to the use of the compositions taught herein for the preparation of doughs or batters for baked goods (e.g., bakery doughs) or baked goods, particularly for the preparation of doughs or batters for baked goods (e.g., bakery doughs) or baked goods in which some or all of the eggs have been replaced.

[0109] Those skilled in the art will understand that the particular embodiments of the products taught herein are also applicable to the methods and uses taught herein, and vice versa. While the present invention has been described in conjunction with specific embodiments thereof, it is evident that many alternatives, modifications, and variations will become apparent to those skilled in the art in light of the foregoing description. Accordingly, it is intended to embrace all such alternatives, modifications, and variations that fall within the spirit and broad scope of the appended claims.

[0110] The above aspects and embodiments are further supported by the following non-limiting examples. [Example]

[0111] Example 1: Brioche The ingredients in Table 1 were blended to obtain Compositions 1 to 4.

[0112] [Table 3]

[0113] Brioche dough was prepared using the ingredients listed in Table 2.

[0114] [Table 4]

[0115] method The following method was used: Mix ingredients in a Diosna SP24 for 6 minutes at low speed and 11 minutes at high speed (margarine is added after 4 minutes of high speed mixing). Final dough temperature is approximately 27°C. Bulk fermentation is carried out for 10 minutes at ambient temperature of 25°C. Measure out 500g of dough. Knead the bread by hand. Carry out an intermediate proofing period of 20 minutes at 25°C. Shape on a Jae Unic R4.5 and L16. Rise for 150 minutes at 35°C and 95% RH in a Koma fermentation chamber. Bake for 30 minutes at 200°C in a Miwe Condo oven. Allow the brioches to cool for 90 minutes and pack them into plastic bags. Brioche rating volume The day the brioches were baked, their volumes were measured after cooling using the seed displacement method, and the results are shown in Table 3.

[0116] [Table 5]

[0117] color The day the brioches were baked, their color was evaluated after cooling using a Hunterlab colorimetric spectrophotometer to determine L*a*b* values. This uses a light source to illuminate the sample and measures the amount of light at various wavelengths. Light reflected by the sample passes through a diffraction grating, which separates the light into its spectral components. The Hunter L ab color space is a three-dimensional rectangular color space, where on the L (lightness) axis, 0 is black and 100 is white; on the (red-green) axis, positive values ​​are red, negative values ​​are green, and 0 is neutral; and on the b (blue-yellow) axis, positive values ​​are yellow, negative values ​​are blue, and 0 is neutral. Two slices of each brioche were used, and each slice was measured once using the Hunterlab. The results are presented in Table 4. Because the "a" values ​​(red-green axis) were all close to colorless, they were excluded for interpretation of the results.

[0118] [Table 6]

[0119] The results show that only the egg replacer composition taught herein made it possible to obtain egg-free brioches of satisfactory volume (large enough) and satisfactory color (sufficiently bright and yellow).

[0120] Example 2: Brioche The ingredients in Table 5 were blended to obtain Compositions 5 to 10.

[0121] [Table 7]

[0122] Brioche dough was prepared using the ingredients listed in Table 6.

[0123] [Table 8]

[0124] method Brioche was prepared as described in Example 1. evaluation The brioches were evaluated as described in Example 1. The results for volume are given in Table 7 and the results for color are given in Table 8.

[0125] [Table 9]

[0126] [Table 10]

[0127] The results show that only the use of the composition taught herein made it possible to obtain brioches whose properties were not significantly modified compared to the control brioches containing eggs. Example 3: Brioche The ingredients in Table 9 were blended to obtain compositions 11 to 14.

[0128] [Table 11]

[0129] Brioche doughs were prepared using the same ingredients as in Table 6, with 5.3% (by baker's percentage) of compositions 11 to 14 to obtain doughs C1 to C4, respectively. The brioches were produced as described in Example 1. evaluation The brioches were initially evaluated as described in Example 1.

[0130] No significant differences in volume were found among the four types of brioche. The crumb color of the C3 brioche was much whiter than the crumbs of the other brioches, which is unacceptable in a brioche type product.

[0131] The brioches were further tasted by an expert panel trained to evaluate the texture of baked goods, who concluded that a) the crumb of the C2 brioche was less tender than the crumb of the C1 brioche, and b) the crumb of the C4 brioche was even stickier than the crumb of the C1 brioche.

[0132] The results showed that only chickpea flour could be used to produce brioches with acceptable parameters. Example 4: Brioche The ingredients in Table 10 were blended to obtain Compositions 15 to 19.

[0133] [Table 12]

[0134] Brioche doughs were prepared using the same ingredients as in Table 6, with 5.3% (by baker's %) of compositions 15 to 19 to obtain doughs D1 to D5, respectively. The brioches were produced as described in Example 1. evaluation The brioches were evaluated as described in Example 1.

[0135] The difference in volume of the brioches compared to D1 was +8% for D2, +1% for D3, +9% for D4, and +3% for D5, respectively. These values ​​are within the allowable deviation. There was no significant difference in color between the brioches.

[0136] According to the results, the pregel flour used to make the brioche can be derived from chickpeas alone or from a source other than chickpeas. Example 5: Consumer evaluation of brioche A control brioche (made as in Example 1 or Example 2, but using egg powder instead of liquid egg) and Brioche A3 from Example 1 were presented to a panel of 31 untrained consumers. For each sample, they were asked to rate the following parameters on a scale from 1 (really don't like it) to 7 (really like it): - Appearance preference - Taste preferences - Texture preference - Overall preference The mean preference scores are presented in Table 11.

[0137] [Table 13]

[0138] The results showed that substituting eggs with the ingredient combinations described herein resulted in a brioche that was at least universally preferred by lambda consumers.

[0139] Example 6: Consumer evaluation of pain au lait (milk bread) Pain au lait was prepared using the ingredients listed in Table 12.

[0140] [Table 14]

[0141] method The following method was used: Mix the different ingredients in a Diosna SP24 for 3 minutes at low speed and 9 minutes at high speed (add the second half of the sugar after 4.5 minutes of high speed mixing). The final dough temperature is approximately 24°C. Bulk fermentation is carried out for 5 minutes at ambient temperature, at 25°C. 39g of dough is measured, kneaded and shaped using a Minirex (settings: weight 38g, handwheel position 11, tin position 10, kneading speed 75, rolling pressure 6, rolling time 1, duster speed 4). Place in a "pain au lait" dish. Proof for 180 minutes at 30°C and 80% RH in a Koma proofing chamber. Score the surface and glaze with an egg-free glazing solution using a spray gun. Bake for 8 minutes at 230°C in a Miwe Condo oven. Allow the loaves to cool to a core temperature of 35°C and pack them in plastic bags.

[0142] To replicate the distribution chain, the products were stored at ambient temperature (25°C) for a shelf life of 10 days, then frozen and, on the day of evaluation, thawed and removed from their plastic packaging. Consumer Testing Two pain au lait varieties were presented to a panel of 31 untrained consumers in a triangle test. In these tests, consumers were presented with two samples of the same pain au lait and one sample of the other pain au lait (sample order randomized format AAB or ABB, where A = egg-containing reference and B = novel formulation).

[0143] The consumer is asked to decide which of the three samples is different from the other two. If unsure, he / she is forced to answer. 16 answered correctly. The samples were found to be significantly different based on a binomial test, with an α-risk = 5% and a p-value of 0.027 (<0.05).

[0144] Among those who answered correctly, based on sensory attributes alone (masking sample contents), 45% preferred the control pain au lait and 55% preferred the pain au lait containing the ingredient combination described herein.

Claims

1. a protein-rich fraction from canola having a protein content of at least 80.0% (w / w dry matter); - Pregel powder 1. An egg replacer comprising: - However, the pregel powder does not include pregel chickpea flour or chickpea flour. Egg substitute.

2. 10. The alternative of claim 1, comprising at least 10.0% (w / w) of said protein-rich fraction derived from canola.

3. 3. An alternative according to claim 1 or claim 2, wherein the pregel powder is present in an amount of between 0.1 grams and 12.5 grams, preferably between 0.2 grams and 7.5 grams per gram of canola protein.

4. 4. The alternative of any one of claims 1 to 3, wherein the pregel flour comprises pregel chickpea flour, and wherein the pregel chickpea flour is present in an amount of between 0.1 grams and 6.25 grams, preferably between 0.2 grams and 3.75 grams, per gram of canola protein.

5. 5. The alternative of any one of claims 1 to 4, wherein the pregel flour is different from pregel chickpea flour and the pregel flour is present in an amount of between 0.1 grams and 6.25 grams, preferably between 0.2 grams and 3.75 grams per gram of canola protein.

6. 6. The substitute of any one of claims 1 to 5, further comprising one or more ingredients selected from the list consisting of gluten, one or more enzymes, and ascorbic acid.

7. A bread improver comprising a substitute according to any one of claims 1 to 6.

8. A dough or batter product comprising the substitute of any one of claims 1 to 6 or the bread improver of claim 7.

9. 10. The dough or batter product of claim 8, further comprising one or more ingredients selected from the list consisting of flour, sugar, water, and optionally salt, yeast, leaven, one or more dairy ingredients, and eggs.

10. The dough comprises (in baker's percent): - Flour, not a protein-rich fraction derived from canola, pregel flour or non-pregel chickpea flour - Sugar between 10.0% and 25.0% - Fats and oils between 10.0% and 30.0% - salt between 0.7% and 2.0%; - up to 7.0% yeast or up to 10.0% leaven, or a combination thereof; - water between 20.0% and 35.0% - at least 0.8%, preferably between 0.8% and 2.5%, more preferably between 1.0% and 2.0%, of a protein-rich fraction derived from canola; - pregel powder at least 0.08%, preferably between 0.08% and 25.0%, more preferably between 0.1% and 10.0%, - optionally milk powder, - optionally gluten, optionally ascorbic acid, and optionally one or more enzymes 10. A dough or batter product according to claim 8 or claim 9, comprising:

11. 11. Dough or batter according to any one of claims 8 to 10, wherein the dough is a brioche dough or a milk bread dough.

12. preparing a mixture of at least a protein-rich fraction from canola having a protein content of at least 80.0% (w / w dry matter) and a pregel flour; 10. A method for preparing an egg replacer, wherein said pregel flour does not include pregel chickpea flour or chickpea flour.

13. 10. A method of preparing a dough or batter product, comprising the step of adding the substitute of any one of claims 1 to 6 or the bread improver of claim 7 to one or more ingredients selected from the list consisting of flour, sugar, water, and optionally salt, yeast, leaven, one or more dairy ingredients, and eggs.

14. 1. A method for producing a baked product, comprising: - preparing a dough or batter product by adding the alternative according to any one of claims 1 to 6 or the bread improver according to claim 7 to one or more ingredients selected from the list consisting of flour, sugar, water and, optionally, salt, yeast, leaven, one or more dairy ingredients and eggs; - baking said dough or batter product, thereby obtaining a baked product; A method comprising:

15. A baked product comprising the substitute of any one of claims 1 to 6 or the bread improver of claim 7.

16. a protein-rich fraction from canola having a protein content of at least 80.0% (w / w dry matter); - Pregel powder Including, - However, the pregel powder does not include pregel chickpea flour or chickpea flour. Use of the composition as a complete or partial replacement for eggs in baked goods.

17. 16. The method according to claim 14 or the baked product according to claim 15, wherein the baked good is a bakery or patisserie product, preferably selected from the list consisting of brioche, milk bread, challah, pan di pasqua, panettone, concha, croissant, berlina, yeast-raised donuts and yeast-raised waffles.

Images