Reformulation of an egg-free sweet bakery snack with vegetable proteins: nutritional and technological implications

The replacement of whole eggs in bakery formulations presents nutritional and technological challenges. This study evaluated the feasibility of reformulating an egg-free, yeast-leavened sweet bakery snack using different plant-based protein sources. Three experimental formulations were developed by substituting whole egg: (P1) Veggy Bake-C, (P2) Veggy Bake-C supplemented with faba bean protein concentrate, and (P3) Veggy Bake-C supplemented with brown pea protein concentrate. These formulations were compared against a conventional sweet snack containing whole eggs (CTR). Products were assessed for chemical composition, starch digestibility, rheological and textural properties, color and sensory attributes. All egg-free formulations exhibited higher moisture levels and lower lipid contents than the CTR (p < 0.05), together with an increase in the protein content (p < 0.05). In vitro starch digestion revealed higher level of slowly digestible starch in P1 and P2 (p < 0.05) compared with the other samples. Rheological measurements confirmed a predominantly elastic behavior in all the doughs (G' > G″), while texture analysis showed increased firmness and hardness in the plant-based baked products relative to the CTR (p < 0.05). Color analysis indicated that plant-based products were lighter and less saturated compared to the CTR (p < 0.05). Sensory evaluation demonstrated comparable overall acceptability across all samples throughout 120 days of storage. Current findings suggest that replacing whole eggs with selected plant-based proteins can yield bakery products with technological and sensory properties comparable to those of conventional formulations, while potentially enhancing the overall sustainability profile of the final product.