Wheat protein isolates were evaluated as a replacement for eggs at a 50% and 100% replacement level in a Danish type formula. The results indicate that the flavor, eating quality, texture and mouth feel were similar to the control at both replacement levels.

Wheat protein isolate can provide some of the emulsification and resilience usually contributed by eggs, but can also be more extensible than egg. If this is the case, a slight reduction in use helps. For example, if you are using 10 pounds of eggs, instead of a direct replacement based on solids, try using only 8 pounds of isolate. As with all bakery formulas water optimization is key.