In the last years, the demand for plant proteins significantly increased due to changes in nutritional habits, greater awareness of sustainability issues and the demand for innovative foods. Because of their techno-functional properties (e.g. gelation, emulsifying capacity, foaming characteristics) application of egg proteins for the processing of fine pastries is decisive. However, specific nutritional habits (vegetarian, vegan, cholesterol-free) require the replacement of egg protein in appropriate baked goods. Especially denaturation properties, foaming and emulsion capacity are decisive for the structure formation and stabilizing of gas bubbles in batter systems. Nevertheless, by replacing egg protein, technological challenges may arise as the incorporation of single plant protein ingredients cannot fulfill all properties egg albumen provides in fine pastry systems.
The objective of this project is to gain fundamental knowledge on gel forming properties of protein-protein and protein-hydrocolloids mixtures, considering as well additional matrix effects. To create a preferably stable gel-network, flours/protein ingredients high in sulfhydryl groups will be selected. By means of differential scanning calorimetry, thermodynamic characteristics of protein-protein and protein-hydrocolloids will be analyzed and evaluated. Finally, matrix effects which may arise by the addition of further recipe components such as sugars on the impact of water availability, denaturation profile and structure formation will be investigated. Thereby, it should be established to what extent protein-protein and protein-hydrocolloid as well as the addition of saccharides contribute to stabilizing/ destabilizing effects in egg-free fine pastries.