Page 26 - The European Baking Ingredients Market Report 2022 - Volume 1

26 European Baking Ingredients Market Report 2022
INGREDIENTS
Alternative proteins

dairy and egg-free bakery products. these ingredients of animal origin, their many desirable attributes
such as proteins that come from like thickening, gelling, foaming,
Subsequently, there have been plant-based products. Plant-based water-holding, emulsifying, as well
many alternative protein sources proteins are key ingredients within their fat absorption capabilities.
found that can feasibly substitute certain food formulations due to These functionalities are quite
convenient in such products,
although most of these ingredients’
properties are difficult to control
due to their elevated sensitivity to
pH alterations, their meagre water-
solubility and their ionic strength
and temperature, thus limiting their
range of use .
3
Alternative proteins come
in different formats (flours,
concentrates and isolates) and
they differ in protein content
and functional characteristics.
Furthermore, most plant-based
proteins have certain off-tastes,
such as a beany aftertaste (soy)
or earthy aroma (legumes). In
addition, protein isolates or
concentrates may taste bitter
or astringent depending on the
peptide breakdown or the presence
of other compounds . Other
4
sources that might add pleasant
flavour notes include nuttiness
(hemp, rice, insects) and cocoa
(larvae from the lesser mealworm) ,
5
6, though concerning the latter, an
unfavourable consumer perception
Figure 1: Simplex lattice design plot representing 15% of sponge cake with regard to insect proteins and
formula using combination of (a) pea protein, (b) hemp protein and (c) flours may be more of a barrier than
insect protein ingredients. any undesirable taste.

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