Egg Replacer

Abstract

The present invention provides a replacer for eggs comprising a protein-rich fraction derived from canola, pregel flour, and, provided that said pregel flour does not comprise pregel chickpea flour, chickpea flour. Also provided is a bread improver comprising said replacer, a dough or batter product comprising said replacer or bread improver and a dough or batter product comprising said replacer or bread improver. Further provided is a method for preparing said replacer, a method for preparing said dough or batter product, and a method for preparing said baked product. Further provided is the use of a composition comprising a protein-rich fraction derived from canola, pregel flour, and, provided that said pregel flour does not comprise pregel chickpea flour, chickpea flour, as a complete or partial replacement for eggs in a baked product.

Dependencies are inferred from the claim text.