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Towards Vegan Bakery Products: Wheat bran albumin protein as an egg replacer in cookies and cakes

https://doi.org/10.2139/ssrn.6150194
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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/food.200390094openalex-snapshot
Fractionation, solubility and functional properties of wheat bran proteins as influenced by pH and/or salt concentration
inferredcites →https://doi.org/10.1002/fsn3.656openalex-snapshot
Effect of total replacement of egg by soymilk and lecithin on physical properties of batter and cake
inferredcites →https://doi.org/10.1002/jsfa.11821openalex-snapshot
Quality and nutritional value of cookies enriched with plant‐based protein preparations
inferredcites →https://doi.org/10.1002/jsfa.1557openalex-snapshot
Functionality of emulsifiers in sponge cake production
inferredcites →https://doi.org/10.1007/s00217-007-0628-6openalex-snapshot
Effect of leavening agents and sugars on the formation of hydroxymethylfurfural in cookies during baking
inferredcites →https://doi.org/10.1007/s10068-021-00909-9openalex-snapshot
Physicochemical and sensory properties of protein-fortified cookies according to the ratio of isolated soy protein to whey protein
inferredcites →https://doi.org/10.1007/s13197-018-3064-7openalex-snapshot
Greening in sunflower butter cookies as a function of egg replacers and baking temperature
inferredcites →https://doi.org/10.1007/s13197-022-05501-5openalex-snapshot
Quality evaluation of egg-free cake from soft tofu
inferredcites →https://doi.org/10.1007/s13197-022-05617-8openalex-snapshot
Isolation, characterization, and utilization of wheat bran protein fraction for food application
inferredcites →https://doi.org/10.1016/b978-0-12-809437-2.00010-1openalex-snapshot
Glossary of Terms in Wafers, Waffles and Adjuncts
inferredcites →https://doi.org/10.1016/j.afres.2025.100864openalex-snapshot
Fortification of wheat biscuits with chia seed fiber and flower waste: Nutritional, antinutritional, functional, and storage properties
inferredcites →https://doi.org/10.1016/j.afres.2025.100946openalex-snapshot
Physicochemical and sensory properties of novel cookies enriched with soy and anchovy protein isolate (Stolephorus insularis)
inferredcites →https://doi.org/10.1016/j.foodchem.2011.04.045openalex-snapshot
Comparative antioxidant activities of carotenoids measured by ferric reducing antioxidant power (FRAP), ABTS bleaching assay (αTEAC), DPPH assay and peroxyl radical scavenging assay
inferredcites →https://doi.org/10.1016/j.foodchem.2017.08.084openalex-snapshot
Chlorogenic acid oxidation-induced greening of sunflower butter cookies as a function of different sweeteners and storage conditions
inferredcites →https://doi.org/10.1016/j.foodhyd.2016.06.020openalex-snapshot
Effect of whey protein isolate addition on physical, structural and sensory properties of sponge cake
inferredcites →https://doi.org/10.1016/j.jcs.2018.01.011openalex-snapshot
Functional and physical properties of cookies enriched with dephytinized oat bran
inferredcites →https://doi.org/10.1016/j.jcs.2019.102816openalex-snapshot
Comparative analysis of plant-based high-protein ingredients and their impact on quality of high-protein bread
inferredcites →https://doi.org/10.1016/j.lwt.2015.04.058openalex-snapshot
Cowpea protein isolates: Functional properties and application in gluten-free rice muffins
inferredcites →https://doi.org/10.1016/j.tifs.2013.01.001openalex-snapshot
Ingredient functionality in batter type cake making
inferredcites →https://doi.org/10.1016/j.tifs.2021.02.071openalex-snapshot
A review of egg replacement in cake production: Effects on batter and cake properties
inferredcites →https://doi.org/10.1016/s0308-8146(00)00337-xopenalex-snapshot
Characteristics and composition of different seed oils and flours
inferredcites →https://doi.org/10.1016/s0891-5849(98)00315-3openalex-snapshot
Antioxidant activity applying an improved ABTS radical cation decolorization assay
inferredcites →https://doi.org/10.1080/10942912.2015.1017048openalex-snapshot
Effect of the Reactant Ratio on the Characteristics and Antioxidant Activities of Maillard Reaction Products in a Porcine Plasma Protein Hydrolysate-Galactose Model System
inferredcites →https://doi.org/10.1080/23311932.2015.1125773openalex-snapshot
Physical, textural, and sensory characteristics of wheat and amaranth flour blend cookies
inferredcites →https://doi.org/10.1111/ijfs.13813openalex-snapshot
Aquafaba, wastewater from chickpea canning, functions as an egg replacer in sponge cake
inferredcites →https://doi.org/10.1111/j.1745-4557.2011.00400.xopenalex-snapshot
A COMPREHENSIVE EVALUATION OF EGG AND EGG REPLACERS ON THE PRODUCT QUALITY OF MUFFINS
inferredcites →https://doi.org/10.1111/jfpp.12263openalex-snapshot
Replacement of Egg in Cake: Effect of Soy Milk on Quality and Sensory Characteristics
inferredcites →https://doi.org/10.14716/ijtech.v13i2.5208openalex-snapshot
Effect of Starch, Lipid, and Protein Components in Flour on the Physical and Mechanical Properties of Indonesian Biji Ketapang Cookies
inferredcites →https://doi.org/10.1590/s0101-20612013005000046openalex-snapshot
Proximate and mineral composition of industrialized biscuits
inferredcites →https://doi.org/10.17221/243/2021-cjfsopenalex-snapshot
Quality attributes of cookies enriched with functional protein isolate from red kidney beans
inferredcites →https://doi.org/10.3389/fnut.2021.772573openalex-snapshot
Sustaining Protein Nutrition Through Plant-Based Foods
inferredcites →https://doi.org/10.3390/foods10020376openalex-snapshot
Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application
inferredcites →https://doi.org/10.3390/foods13020292openalex-snapshot
Commercial Egg Replacers in Pound Cake Systems: A Comprehensive Analysis of Market Trends and Application
inferredcites →https://doi.org/10.3390/foods9111586openalex-snapshot
Cake Perception, Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob Flour
inferredcites →https://doi.org/10.3390/ijms22073380openalex-snapshot
Analytical Methods Used in Determining Antioxidant Activity: A Review
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