The present invention provides an egg substitute comprising a
protein-rich portion derived from
canola, a pre-gel
powder, with the proviso that the pre-gel
powder does not comprise a pre-gel chickpea
powder, a chickpea powder. Also provided is a bread improver comprising the substitute, a dough or batter product comprising the substitute or bread improver, and a dough and batter product comprising the substitute or bread improver. Further provided is a method of making the substitute, a method of making the dough or batter product, and a method of making the baked product. Further provided is the use of a composition comprising a
protein-rich fraction derived from
canola, a pre-gelling powder, with the proviso that the pre-gelling powder does not comprise a pre-gelling chickpea powder, a chickpea powder as a complete or partial replacement of eggs in a baked product.