Legume-based protein foam shows promise for vegan baked goods
Researchers at Fraunhofer Institute for Process Engineering and Packaging IVV have developed a plant-based protein foam derived from pea flour that could rival traditional egg white foaming properties in baked goods. The innovation addresses growing consumer demand for vegan alternatives while maintaining the characteristic lightness and texture of conventional baked products.
Process development
The research team, led by Dr. Maike Föste at Fraunhofer IVV’s Food Process Development department, has refined a multi-step process to extract and optimise protein concentrates from pea flour. The method involves creating a water-flour suspension, followed by alkaline pH adjustment to solubilise proteins. Subsequent centrifugation and membrane filtration steps concentrate the protein fraction.
Protein functionality optimisation
High-pressure homogenisation techniques have proved crucial in enhancing the foam-stabilising capabilities of the pea protein concentrate. This processing step enables researchers to specifically target and modify protein structures, improving their ability to form stable films around air bubbles – a critical mechanism in foam formation and retention. “At this point, our legume-based processing approaches are getting us very close to the quality of animal-derived protein foams,” reports Dr. Föste, highlighting the project’s progress in achieving comparable functionality to egg white proteins.
Stability assessment
The research team has implemented rigorous testing protocols to evaluate foam stability. Their methodology involves maintaining whipped protein foam in standardised containers for predetermined periods, followed by quantitative analysis of foam retention. While current results show promising stability characteristics, the team continues to focus on improving long-term foam persistence.
Sensory evaluation
Initial organoleptic assessments of baked goods produced with the legume-based foam have yielded encouraging results. Although experienced tasters could distinguish differences from conventional egg white-based products, the plant-based alternatives received positive feedback for their taste profile.
The LeguFoam project, funded by the German Federal Ministry for Economic Affairs and Climate Action (BMWK), continues to refine the technology. Current research priorities include enhancing foam stability and further optimising protein functionality to more closely match egg white performance characteristics.
The development represents a significant advance in plant-based protein applications, particularly relevant as consumer demand for vegan alternatives continues to expand. Dr. Föste notes, “More and more people are consciously maintaining a healthy diet and also looking for ethical unproblematic vegan products. We are addressing this need with the LeguFoam project.” The selection of peas as the primary protein source was strategic, leveraging their neutral flavour profile to minimise impact on final product taste. This characteristic, combined with the protein’s functional properties, positions pea-based foams as a promising candidate for commercial applications in vegan baked goods.
