The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Egg substitutions

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cheflindaks's picture
cheflindaks

Egg substitutions

i am a retired Chef and for the last 3 years I have been Vegan, which means that I use no animal products of any kind.Soy milk gets substituted for  milk, margarine for butter , etc. My problem is egg substitution, I have used vinegar, flax seed, Enery G, soy flour, applesauce, banana and my product is flat. I have a professional kitchen Aid so aeration is not the problem. does anyone have a suggestion for me? Thanks so much!

butterflygrooves's picture
butterflygrooves

I have used EnerG with great results...  I just converted from vegan to vegetarian and haven't had rise issues on anything (cakes, cookies, bread, etc.) using EnerG.


What are you baking that is coming out flat?

Chuck's picture
Chuck

The gluten in the flour -via developing into long strands - forms "bubbles", which are then inflated by the CO2 produced by the yeast. Just like any other fat, egg tends to cap the ends of the gluten strands when they're still shorter (hence the name "shortbread"). So more egg a) tends to make gluten development a little harder, and/or b) tends to make the rise not quite as high. In other words, rather than contributing to the rise of yeasted breads, egg actually interferes with it a little. Recipes compensate for this in various ways: more yeast, longer rising, more kneading, less expectation, etc.


If your bread isn't rising much at all, I'd suspect something else, such as the yeast and/or your tap water (you may need to use bottled or filtered?). Do you have a different recipe that doesn't use egg at all? When you make it, does it rise like you expect it to?

butterflygrooves's picture
butterflygrooves

This is exactly where I was going with my reply.  Wasn't sure if it was a bread exclusive problem though.