Potato protein

[Sussan Estela Olaya]

Hi Brenda.

Welcome to the Scoolinary community!

It’s great to hear that you’re studying vegan pastry,it’s such a fascinating and creative world.

Regarding your question, yes, there are several alternatives you can use instead of potato protein, depending on what you’re trying to achieve (structure, emulsification, moisture retention, etc.).

Here are some common options:

1. Pea protein: Very versatile and widely used in vegan products due to its amino acid profile and overall functionality. It works well for structure and emulsification.

2. Soy protein: Fairly easy to find, though some people choose to avoid it. It’s very functional in doughs and baked goods.

3. Aquafaba: The cooking liquid from chickpeas (or the one in the can). While it’s not high in protein, it mimics the foaming and emulsifying properties of egg whites, making it perfect for meringues, mousses, or light cakes.

4. Lupin protein (or vegetable albumin from lupin): Similar to potato protein in many applications. Although it’s not very common, it’s easier to find in some South American countries.

5. Xanthan gum or guar gum: These aren’t proteins, but they help with structure and moisture retention in gluten-free or vegan products.

I hope this information is helpful! If you have any other questions, feel free to ask I’d be happy to help.

Best regards!