Replacement for potato protein

[Sussan ScoolinaryTeam]

Hi @gweigoldmayyahoo-com

Yes, there are several alternative substitutes to potato protein for vegan baking. Here are some popular options:

1. Pea protein: It’s an excellent source of protein and very versatile in baking. It has a neutral flavor that blends well with other ingredients.

2. Rice protein: Another common option, especially useful for those with allergies to other types of proteins. It has a balanced amino acid profile.

3. Soy protein: Widely used in vegan products. It’s a complete protein and easy to find.

4. Hemp protein: Rich in essential fatty acids and fiber. It may have a stronger flavor but works well in many recipes.

5. Chickpea flour: Not only does it provide protein, but also a good amount of fiber. It’s ideal for making denser baked goods.

6.Chia protein: Ground chia seeds can add good protein content and also act as a natural gelling agent in baking recipes.

Each of these substitutes has its own properties and may behave differently in recipes, so it might be necessary to experiment a bit to find the one that best suits your specific needs.

Greetings.

[Gold-May Gwei]

Hi, for the vegan baking of egg replacement here using potato protein , the above list of protein suitable for baking to replace potato protein also not easy to get at the store here, only have protern like pea / rice / soy protern for health drinks.

Is (bit lemon + coconut milk) + (bit vinegar + baking soda) = egg replacement , able to work well to replace Potato Protein for vegan baking?

[Sussan ScoolinaryTeam]

Hi @gweigoldmayyahoo-com

Lemon, coconut milk, vinegar, and baking soda can be used together in some vegan recipes to replace the function of eggs, especially in baked goods. Here’s how each of these ingredients works in the mixture:

1. Lemon and vinegar: Both are acids that can react with baking soda to produce carbon dioxide, helping the mixture rise and become fluffy, similar to how eggs act as a leavening agent.

2. Coconut milk: Provides moisture and fat, which helps emulsify the mixture and keep it moist, mimicking some properties of eggs.

3. Baking soda: Acts as a leavening agent when combined with an acid (like lemon juice or vinegar).

However, this substitute does not fully replace the properties of eggs, especially regarding the structure and binding of the mixture. Eggs also provide proteins that help give structure to baked goods, something the combination of lemon, coconut milk, vinegar, and baking soda cannot entirely replicate.

As for potato protein, it is a closer substitute to eggs in terms of protein and structural properties. If your recipe specifically calls for potato protein to maintain structure and texture, the mentioned mixture may not be sufficient on its own.

For a more effective egg replacement in terms of protein and structure, you might consider using other vegan substitutes such as aquafaba (the liquid from cooked chickpeas), silken tofu, or a commercial vegan egg replacer, which are formulated specifically to replicate the properties of eggs in baking.

In summary, the combination of lemon, coconut milk, vinegar, and baking soda can work for some baked goods but may not be a perfect replacement for potato protein in all recipes. Experimenting and adjusting proportions may be necessary to achieve the best results.

Greetings.