[0001] The technology disclosed in this specification pertains to baked goods comprising a mixture of legume protein and konjac.

[0002] Eggs serve several purposes in baked goods. Eggs, however, can be expensive. Also, some consumers object to use of eggs. A need exists, therefore, for ingredients that can replace eggs in part or in full in a baked good.

[0003] This specification discloses mixtures of legume protein and konjac for use as a partial or complete egg replacer in baked goods. In at some embodiments the baked goods are egg containing baked goods including but not limited to cakes, muffins, cookies, and similar baked goods. In other embodiments the baked goods are egg free baked goods including but not limited to cakes, muffins, cookies, and similar baked goods. The legume protein and konjac mixtures described in this specification may be added to a dry mix of ingredients or may be hydrated before mixing with other ingredients to form a dough or batter. As described in this specification reduced egg or eggless baked goods comprising legume protein and konjac have improved crumb firmness compared reduced egg or eggless baked good of the same type made without legume protein and konjac. Also, reduced egg and eggless baked goods comprising legume protein and konjac have crumb firmness like that of full egg baked goods of the same type.

[0004] The technology described in this specification can be better understood with reference to the following Figures, which are not intended to limit the full scope of the technology described in this specification.

BRIEF DESCRIPTION OF THE FIGURES

[0005] Figure l is a bar graph comparing the crumb firmness of various reduced egg, gluten free cakes evaluated when fresh and after seven storage at ambient temperatures.

10006] Figure 2 is a bar graph comparing the crumb firmness of various reduced egg, gluten free cakes evaluated when fresh and after thawing from seven days frozen storage.

[0007] In one aspect this specification discloses a mixture of legume protein and konjac useful for replacing at least a portion of or at least 50% of or essentially all the egg in a baked good, baked good dough or batter. In any embodiment a baked good, or baked good dough or batter comprises konjac and a legume protein in a ratio (by weight) from about 1 :2 to 1 :100, or 1 :2 to 1 :90, or 1 :2 to 1:80 or 1 :2 to 1 :70, or 1 :2 to 1:60, or 1 :2 to 1 :50, or 1:2 to 1 :40, or 1 :2 to 1 :30, or 1 :2 to : l :20 or 1 :2 to 1 : 10, or 1 :2 to about 1 :6 parts protein, or from about 1 :3 to 1 :5, or from about 1 :2 to about 1 :4. In some preferred embodiments the ratio of konjac to legume protein is between about 1 :80 1 : 100 or 1 : 90 to 1 : 100. In other preferred embodiments the ratio of konj c to legume protein is 1 :70 to 1 :90 or 1 :80 to 1 :90. In still other preferred embodiments or 1 :2 to about 1 :6 parts protein, or from about 1 :3 to 1:5, or from about 1 :2 to about 1 :4. In any embodiment a baked good dough or batter has legume protein content from 1% to 10% (wt.%). In any embodiment, because moisture content drops with baking, a baked good has a legume protein content between 1% and 7% (wt.%). All legume protein may be used in the embodiments described in this specification. A preferred legume protein is a pea protein. Another preferred legume protein is a fava bean protein.

[0008] In any embodiment a baked good dough or batter comprises a starch component, legume protein, and konjac. In any embodiment a baked good dough or batter comprises a starch component in an amount from about 15% to about 50% or to about 40% or to about 30%, or in an amount from about 20% to about 50% or to about 40% or two about 30% (wt.%). In any embodiment a baked good dough or batter further comprises a legume protein in an amount from 0.5% to about 10%, or to about 9%, or to about 8%, or to about 7%, or to about 6%, or to about 5%, or to about 4% or to about 3% (wt.%). In some preferred embodiments the amount of legume protein is in an amount of about 8% or about 9% to about 10% (wt.%) In some preferred embodiments the amount of konjac to legume protein is in amount from about 0.5% or to about 2%, or to about 1.5% (wt.%). In other preferred the amount of legume protein is in an amount of about 1.5% to about 4% or about 3%. In still other preferred embodiments the amount of legume protein is in an amount from about 0.5% or from about 1% to about 1.5% (wt.%). The any embodiment baked good dough or batter further comprises konjac in an amount from 0.1% or from about 0.2% to about 1.0%, or from about 0.2% to about 0.9%, or to about 0.8%, or to about 0.7%, or to about 0.6% or from about 0.1%, or from about 0.2% to about 0.4% (wt.%).

[0009] In any embodiment a baked good dough or batter has an egg protein content less than about 0.17% (wt.%) or less than about 0.15% or less than about 0.10% or less than about 0.9%. In at least some embodiments a baked good dough or batter has essentially 0% protein egg (wt.%). [0010] In any embodiment a baked good dough or batter has a starch component comprising wheat flour. In other embodiments the baked good dough or batter is gluten free. In any embodiment a baked good dough or batter comprises a starch component having rice flour or starch or a tapioca flour or starch and mixtures thereof.

[0011] A baked good, being baked typically has lower moisture content than a baked good dough or batter meaning the weight percent of the remaining ingredients may increase because of baking. In any embodiment, a baked good comprises a starch component in an amount from about 15% to about 65% or to about 50% or to about 40% or to about 30%, or in an amount from about 20% to about 65% to about 50% or to about 40% or two about 30%, or an amount from about 25% to about 65% to about 50% or to about 40% (wt.%). In any embodiment a baked good further comprises a legume protein in an amount from 0.5% to about 15%, or to about 14%, or to about 13%, or to about 12%, or to about 11%, or to about 10%, or to about 9%, or to about 8%, or to about 7%, or to about 6%, to about 5%, or to about 4% or to about 3%. In some preferred embodiments the amount of legume protein is from about 10% to about 15, or to about 14%, or to about 13% or to about 12% (wt.). In some preferred embodiments the amount of legume protein is from about from about 0.5% to about 2.5% or about 2% or about 1.5%. In some preferred embodiments the amount of legume protein is from about 1.5% to about 4% or about 3% (wt.%) In any embodiment a baked good further comprises konjac in an amount from 0.1% or from about 0.2% or about 1.5%, or to about 1.0%, or from about 0.2% or to about 1.0%, or to about 0.9%, or to about 0.8%, or to about 0.7%, or from about 0.1% or from about 0.2% to about 0.5%.

[0012] In any embodiment a baked good has an egg protein content less than about 0.15% or less than about 0.10% or less than about 0.8% (wt.%). In any embodiment a baked good has essentially 0% protein egg (wt.%).

[0013] In any embodiment a baked good comprises a starch component having wheat flour. In any embodiment a baked good is gluten free. In any embodiment a baked good comprises a starch component having a rice flour or starch or a tapioca flour or starch and mixtures thereof.

[0014] This specification also describes methods of making a baked good or baked good dough or batter by mixing dry ingredients with wet ingredients to form a dough and optionally baking the dough obtain a baked good. In any embodiment a method of making a baked good comprises mixing to obtain a baked good dough or batter having a moisture content from about 25% to about 55% or to about 45% or to about 35% (wt.%), or from about 25% or from about 35% or from about 45% to about 55% a set of ingredients comprising a starch component is in an amount from about 15% to about 50% or to about 40% or to about 30%, or in an amount from about 20% to about 50% or to about 40% or two about 30% (wt.%). In any embodiment the set of ingredients further comprises a legume protein in an amount from 0.5% to about 10%, or to about 9%, or to about 8%, or to about 7%, or to about 6%, or to about 5%, or to about 4% or to about 3% (wt.%). In some preferred embodiments the amount of legume protein is in an amount of about 8% or about 9% to about 10% (wt.%) In some preferred embodiments the amount of konjac to legume protein is in amount from about 0.5% or to about 2%, or to about 1.5% (wt.%). In other preferred the amount of legume protein is in an amount of about 1.5% to about 4% or about 3%. In still other preferred embodiments the amount of legume protein is in an amount from about 0.5% or from about 1% to about 1.5% (wt.%). In any embodiment a set of ingredients further comprises a konjac is in an amount from 0.1% or from about 0.2% to about 1.0%, or from about 0.2% to about 0.9%, or to about 0.8%, or to about 0.7%, or to about 0.6% or from about 0.1%, or from about 0.2% to about 0.4. Egg, if used is in an amount less than about 17% (wt.%) or less than about 15% or less than about 10% or less than about 9% or essentially about 0%. The moisture content may come from egg or an aqueous solution or mixture there of wherein the aqueous solution is in an amount from about 13% to about 55%.

[0015] In any embodiment of method for making a baked good or baked good dough or batter, the legume protein and konjac mixture may be added to a dry mix of ingredients and then further mixed with moisture to form a dough or batter or the legume a protein mixture can be mixed with water and hydrated before mixing with other ingredients to form a dough or batter.

[0016] The legume protein may be a pea protein and may be a pea protein isolate, for example as described in US Provisional Patent Appl. 63/234,318 which is incorporated herein by reference. The pea protein isolate described in that application has 80% to 85% (wt.%) pea protein content and the pea protein has a unique molecular weight distribution. In any embodiment described in this specification the legume protein is a pea protein having a molecular weight distribution wherein the percent of pea protein within the molecular weight distribution that has a molecular weight between about 10 and about 30 kDa is less than about 40%, or less than about 35%, or less than about 30%, or less than about 25%, or from about 40% to about 15%, or from about 35% to about 15%, or from about 30% to about 15%, or about 25% to about 15%, or from about 25% to about 20%, or about 30% to about 20% or from about 35% to about 20%, or from about 35% to about 25%, or about 35% to about 30% or about 40% to about 30%.

[00.17] In any embodiment a pea protein has molecular weight distribution wherein the protein having a molecular weight less than about 90 kDa is at least about 20%, or at least about 25%, or at least about 26%, or at least about 27%, or at least about 28%, or at least about 29%, or at least about 30%, or from about 20% to about 35%, or from about 25% to about 35%, or from about 26%, or about 27%, or about 28%, or about 29%, or about 30% to about 35%.

[0018] In any embodiment a pea protein isolate has molecular weight distribution wherein the protein having a molecular weight in a range from about 90 kDa to about 250 kDa is less than 15%, or is less than about 10%, or less than about 5%, or from about 10% to about 15%, or from about 1% to about 10%, or from about 1% to about 5%.

[0019] In any embodiment the pea protein has a molecular weight distribution wherein the protein having a molecular weight greater than about 250 kDa is least about 10%, or at least about 20%, or at least about 25%, or at least about 26%, or at least about 27%, or at least about 28%, or at least about 29%, or at least about 30%, or from about 20% to about 30%, or from about 21%, or from about 21%, or about 22%, or about 23%, or about 24%, or about 25% to about 30%

[0020] A baked good or baked good dough or batter is any baked good, dough or batter or any bake good dough or batter that commonly comprises egg. Examples of such baked goods include cakes, cookies, muffins, brownies, pancakes, waffles, doughnut, pastries, and egg breads.

[0021] In additional a starch component, legume protein, konjac and moisture, a baked good, or baked good dough or batter may further comprise any ingredient commonly used in a baked good or baked good dough or batter. Illustrative but non-limiting examples include fats (solid or liquid), leavening agents, sweeteners, salts, stabilizers, preservatives, fibers, hydrocolloids, and flavoring agents.

[0022] In any embodiment, an edible composition as described in this specification further comprises a sweetener. Useful sweeteners include honey, allulose, tagatose, fructose, glycerol, sucrose, rebaudiosides (A, B, J, M, etc.), and glucosylated stevia glycosides, com syrups including high fructose com syrups. Sweeteners may be provided in solid, or powdered, or liquid, or syrup form. [0023] In any embodiment, an edible composition as described in this specification further comprises a fiber. Useful fibers may include cellulosic fibers from any botanical source, resistant starches, soluble fibers such as polydextrose or short chain fructooligosacchardies.

[0024] In any embodiment, an edible composition as described in this specification further comprises a gum or gum-like material. Useful gums and gum like materials include gelling starches, gum Arabic, xanthan gum, tara gum, konjac, carrageenan, locust bean gum, gellan gum, guar gum, pectin, and modified celluloses like carboxymethyl cellulose, and mixtures thereof.

[0025] In any embodiment, an edible composition comprising a deamidated legume protein isolate described in this specification useful fats include oils including vegetable oils such as corn oil, olive oil, canola oil, sunflower oil, rapeseed oil, palm oil, coconut oil.

[0026] Useful fats (other than vegetable oils) included animal fats and dairy fats. Most preferably the fat is a diary fat or butter fat which may be provided like cow’s milk or cow’s milk cream of desired fat content.

[0027] Useful aqueous ingredients include water, milk (including non-fat milk), syrups, juices from fruits or vegetables, fruit or vegetable purees, or other carbohydrate containing liquids, or acidic liquids, or basic liquids.

[0028] Reference to “egg” in this specification includes using only part of an egg, like egg white or egg yolk.

[0029] Use of “konjac” in this specification refers to a powder derived from the corms of the konjac plant. The powder may be refined to different degrees and may be called a konjac flour or konjac glucomannan. Konjac’ s primary (or sole) polysaccharide is glucomannan, which is distinct from starch. Glucomannan is not part of the starch component of a baked good.

[0030] Use of “starch component” in this specification means all starch and flour ingredients within a baked good. Within this specification legume protein may be provided as part of a milled legume material having some starch content. Any legume starch in the baked good, whether provided as a separate ingredient or introduced through with the legume protein, is part of the starch component. [0031] Use of “about” to modify a number is meant to include the number recited plus or minus 10%. Where legally permissible recitation of a value in a claim means about the value. Use of about in a claim or in the specification is not intended to limit the full scope of covered equivalents.

100321 Recitation of the indefinite article “a” or the definite article “the” is meant to mean one or more unless the context clearly dictates otherwise.

[0033] While certain embodiments have been illustrated and described, a person with ordinary skill in the art, after reading the foregoing specification, can effect changes, substitutions of equivalents and other types of alterations to the methods, and of the present technology. Each aspect and embodiment described above can also have included or incorporated therewith such variations or aspects as disclosed regarding any or all the other aspects and embodiments.

[0034] The present technology is also not to be limited in terms of the aspects described herein, which are intended as single illustrations of individual aspects of the present technology. Many modifications and variations of this present technology can be made without departing from its spirit and scope, as will be apparent to those skilled in the art. Functionally equivalent methods within the scope of the present technology, in addition to those enumerated herein, will be apparent to those skilled in the art from the foregoing descriptions. Such modifications and variations are intended to fall within the scope of the appended claims. It is to be understood that this present technology is not limited to methods, conjugates, reagents, compounds, compositions, labeled compounds or biological systems, which can, of course, vary. All methods described herein can be performed in any suitable order unless otherwise indicated herein or otherwise clearly contradicted by context. It is also to be understood that the terminology used herein is for the purpose of describing aspects only and is not intended to be limiting. Thus, it is intended that the specification be considered as exemplary only with the breadth, scope and spirit of the present technology indicated only by the appended claims, definitions therein and any equivalents thereof. No language in the specification should be construed as indicating any non-claimed element as essential.

[0035] The embodiments illustratively described herein may suitably be practiced in the absence of any element or elements, limitation or limitations, not specifically disclosed herein. Thus, for example, the terms “comprising,” “including,” “containing,” etc. shall be read expansively and without limitation. Additionally, the terms and expressions employed herein have been used as terms of description and not of limitation, and there is no intention in the use of such terms and expressions of excluding any equivalents of the features shown and described or portions thereof, but it is recognized that various modifications are possible within the scope of the claimed technology. Additionally, the phrase “consisting essentially of’ will be understood to include those elements specifically recited and those additional elements that do not materially affect the basic and novel characteristics of the claimed technology. The phrase “consisting of’ excludes any element not specified.

[0036] In addition, where features or aspects of the disclosure are described in terms of Markush groups, those skilled in the art will recognize that the disclosure is also thereby described in terms of any individual member or subgroup of members of the Markush group. Each of the narrower species and subgeneric groupings falling within the generic disclosure also form part of the technology. This includes the generic description of the technology with a proviso or negative limitation removing any subject matter from the genus, regardless of whether the excised material is specifically recited herein.

[0037] As will be understood by one skilled in the art, for any and all purposes, particularly in terms of providing a written description, all ranges disclosed herein also encompass any and all possible subranges and combinations of subranges thereof. Any listed range can be easily recognized as sufficiently describing and enabling the same range being broken down into at least equal halves, thirds, quarters, fifths, tenths, etc. As a non-limiting example, each range discussed herein can be readily broken down into a lower third, middle third and upper third, etc. As will also be understood by one skilled in the art all language such as “up to,” “at least,” “greater than,” “less than,” and the like, include the number recited and refer to ranges which can be subsequently broken down into subranges as discussed above. Finally, as will be understood by one skilled in the art, a range includes each individual member, and each separate value is incorporated into the specification as if it were individually recited herein.

[0038] The technology disclosed in this specification is further describe with reference to the following aspects, which are not intended to limit the full scope of the technology.

[0039] A baked good dough or batter comprising: konjac and a legume protein in a weight ratio from about of about 1:2 to about 1:100, or about 1 :2 to about 1 :90, or 1 :2 to about 1 :80 or about 1 :2 to about 1 :70, or about 1 :2 to about 1 :60, or about 1 :2 to about 1 :50, or about 1 :2 to about 1 :40, or about 1 :2 to about 1 :30, or about 1 :2 to about 1 :20 or about 1 :2 to 1 : 10, or about 1 :2 to 1 :6 parts protein, or from about 1 :3 to 1 : 5, or from about 1 :2 to about 1 :4 wherein the legume protein content is in an amount from about 0.5% to about 10% (wt.%).

[0040] The baked good dough or batter of claim 1 further comprising aa starch component in an amount from about 15% to about 50% or to about 40% or to about 30%, or in an amount from about 20% to about 50% or to about 40% or two about 30% (wt.%); wherein the legume protein in an amount from 0.5% to about 10%, or to about 9%, or to about 8%, or to about 7%, or to about 6%, or to about 5%, or to about 4% or to about 3%, or in amount from about 0.5% or to about 2%, or to about 1.5% (wt.%), or to about 1.5% to about 4% or about 3% or the baked good dough or flour; and wherein the konjac in an amount from 0. 1% or from about 0.2% to about 1 .0%, or from about 0.2% to about 0.9%, or to about 0.8%, or to about 0.7%, or to about 0.6% or from about 0.1%, or from about 0.2% to about 0.4% of the baked good dough or flour.

[0041 J The baked good dough or batter of claim 1 or 2 wherein an egg protein content of the baked good dough or batter is less than about 0.17% (wt.%) or less than about 0.15% or less than about 0.10% or less than about 0.9%.

[0042] The baked good dough or batter of any one of claims 1 to 3 wherein an egg protein content of the baked good dough or batter is essentially 0% (wt.%).

[0043] The baked good dough or batter of any one of claims 1 to 4 wherein the starch component comprises wheat flour.

[0044] The baked good dough or batter of any one of claims 1 to 5 wherein the starch component comprises a rice flour or starch or a tapioca flour or starch and mixtures thereof.

[0045] The baked good dough or batter of any one of claims 1 to 7 wherein the baked good is gluten free.

[0046] A baked good comprising: konjac and a legume protein in a weight ratio of about 1 :2 to about 1 : 100, or about 1 :2 to about 1 :90, or 1 :2 to about 1 :80 or about 1:2 to about 1 :70, or about 1 :2 to about 1 :60, or about 1 :2 to about 1 :50, or about 1 :2 to about 1 :40, or about 1 :2 to about 1 :30, or about 1 :2 to about 1 :20 or about 1 :2 to 1 : 10, or about 1 :2 to 1 :6 parts protein, or from about 1 :3 to 1:5, or from about 1 :2 to about 1 :4 wherein the legume protein content is in an amount from about 0.5% to about 15% (wt.%). [0047] The baked good of claim 8 further comprising a starch component in an amount from about 15% to about 65% or to about 50% or to about 40% or to about 30%, or in an amount from about 20% to about 65% to about 50% or to about 40% or two about 30%, or an amount from about 25% to about 65% to about 50% or to about 40% (wt.%) wherein the legume protein is in an amount from 0.5% to about 15%, or to about 14%, or to about 13%, or to about 12%, or to about 11%, or to about 10%, or to about 9%, or to about 8%, or to about 7%, or to about 6%, to about 5%, or to about 4% or to about 3%, or in amount from about 0.5% to about 2.5% or about 2% or about 1.5% or to about 1.5% to about 4% or about 3% wherein the konjac is in an amount from 0.1% or from about 0.2% or about 1.5%, or to about 1.0%, or from about 0.2% or to about 1.0%, or to about 0.9%, or to about 0.8%, or to about 0.7%, or from about 0.1% or from about 0.2% to about 0.5% (wt.%).

[0048] The baked good of claim 8 or 9 wherein an egg protein content of the baked good is less than about 0.15% or less than about 0.10% or less than about 0.8% (wt.%).

[0049] The baked good of any one of claims 8 to 10 wherein an egg protein content of the baked good is essentially 0% (wt.%).

[0050] The baked good of any one of claims 8 to 11 wherein the starch component comprises wheat flour.

[0051] The baked good of any one of claim 8 to 12 wherein the starch component comprises a rice flour or starch or a tapioca flour or starch and mixtures thereof.

[0052] The baked good of any one of claims 8 to 13 wherein the baked good is gluten free.

[0053] A method of making a baked good or baked good dough or batter comprising: mixing konjac and a legume protein in a weight ratio from about of about 1 :2 to about 1 : 100, or about 1 :2 to about 1 :90, or 1 :2 to about 1 :80 or about 1 :2 to about 1 :70, or about 1 :2 to about 1 :60, or about 1 :2 to about 1 :50, or about 1 :2 to about 1 :40, or about 1 :2 to about 1 :30, or about 1 :2 to about 1 :20 or about 1 :2 to 1 : 10, or about 1 :2 to 1 :6 parts protein, or from about 1 :3 to 1 :5, or from about 1 :2 to about 1 :4 with a starch component and an aqueous component to form a baked good dough or batter having a moisture content from about 25% to about 55% or to about 45% or to about 35% (wt.%), % or from about 25% or from about 35% or from about 45% to about 55% wherein the legume component is in an amount from about 0.5% to about 10% wt.%; and wherein, optionally the bake good dough or batter is baked to form a baked good.

[0054] The method of claim 15 wherein the starch component in an amount from about 15% to about 50% or to about 40% or to about 30%, or in an amount from about 20% to about 50% or to about 40% or two about 30% (wt.%) a legume protein in an amount from 0.5% to about 10%, or to about 9%, or to about 8%, or to about 7%, or to about 6%, or to about 5%, or to about 4% or to about 3%, or in amount from about 0.5% or to about 2%, or to about 1.5% (wt.%), or to about 1.5% to about 4% or about 3%; wherein the konjac in an amount from 0.1% or from about 0.2% to about 1.0%, or from about 0.2% to about 0.9%, or to about 0.8%, or to about 0.7%, or to about 0.6% or from about 0.1 %, or from about 0.2% to about 0.4%; and wherein the aqueous component is an amount from about 13% to about 55%

[0055] The method of claim 15 or 16 wherein the baked good dough or batter has egg in an amount less than about 17% (wt.%) or less than about 15% or less than about 10% or less than about 9% or essentially about 0%; and

[0056] The method of any one of claim 15 to 17 wherein the starch component comprises wheat flour.

[0057] The method of any one of claims 15 to 18 wherein the starch component comprises a rice flour or starch or a tapioca flour or starch and mixtures thereof.

|0058] The method of any one of claims 15 to 19 wherein the baked good is gluten free.

[0059] The baked good, baked good dough or batter, or method as described in any foregoing claim wherein the legume protein is a pea protein or a fava bean protein.

[0060] The baked good, baked good dough or batter, or method as described in any foregoing claim wherein the legume protein is a pea protein having a molecular weight distribution wherein the percent of pea protein within the molecular weight distribution that has a molecular weight between about 10 and about 30 kDa is less than about 40%, or less than about 35%, or less than about 30%, or less than about 25%, or from about 40% to about 15%, or from about 35% to about 15%, or from about 30% to about 15%, or about 25% to about 15%, or from about 25% to about 20%, or about 30% to about 20% or from about 35% to about 20%, or from about 35% to about 25%, or about 35% to about 30% or about 40% to about 30%. [0061] The baked good, baked good dough or batter, or method as described in any foregoing claim wherein the legume protein is a pea protein having a molecular weight distribution that has a fraction of protein having a molecular weight that is greater than about 90 kDa of at least about 20%, or at least about 25%, or at least about 26%, or at least about 27%, or at least about 28%, or at least about 29%, or at least about 30%, or from about 20% to about 35%, or from about 25% to about 35%, or from about 26%, or about 27%, or about 28%, or about 29%, or about 30% to about 35%.

[0062] The baked good, baked good dough or batter, or method as described in any foregoing claim wherein the legume protein is a pea protein having a fraction of the molecular weight distribution that has a molecular weight from about 90 kDa to about 250 kDa less than 15%, or is less than about 10%, or less than about 5%, or from about 10% to about 15%, or from about 1% to about 10%, or from about 1% to about 5%.

[0063] The baked good, baked good dough or batter, or method as described in any foregoing claim wherein the legume protein is a pea protein having a fraction of the molecular weight distribution that has a molecular weight greater than about 250 kDa of least about 10%, or at least about 20%, or at least about 25%, or at least about 26%, or at least about 27%, or at least about 28%, or at least about 29%, or at least about 30%, or from about 20% to about 30%, or from about 21%, or from about 21%, or about 22%, or about 23%, or about 24%, or about 25% to about 30%.

[0064] Use of a mixture of legume protein and konjac to replace at least a portion, or at least 50%, or essentially all egg in a baked good, baked good dough or batter wherein the konjac and legume protein are in a wt. % from about 1 :2 to 1 TOO, or 1:2 to 1 :90, or 1:2 to 1 :80 or 1 :2 to 1:70, or 1:2 to 1 :60, or 1:2 to 1 :50, or 1 :2 to 1 :40, or 1 :2 to 1 :30, or 1 :2 to : 1 :20 or 1:2 to 1: 10, or 1 :2 to about 1 :6 parts protein, or from about 1 :3 to 1 :5, or from about 1 :2 to about 1 :4.

[0065] The use as described in claim 26 wherein the legume protein content is in an amount from about 0.5% to about 15%, or to about 14%, or to about 13%, or to about 12%, or to about 11%, or to about 10%, or to about 9%, or to about 8%, or to about 7%, or to about 6%, to about 5%, or to about 4% or to about 3%, or in amount from about 0.5% to about 2.5% or about 2% or about 1.5% or to about 1.5% to about 4% or about 3%.

[0066] The use as described in claim 26 or 27 wherein the konjac in an amount from 0.1% or from about 0.2% or about 1.5%, or to about 1.0%, or from about 0.2% or to about 1.0%, or to about 0.9%, or to about 0.8%, or to about 0.7%, or from about 0.1 % or from about 0.2% to about 0.5%.

[ 0067] The use as described in in any one of claims 26 to 28 wherein the baked good or, baked good dough or batter is as describe in any foregoing claim.

[0068] The technology disclosed in this specification is further described with reference to the following examples, which are not intended to limit the full scope of the technology.

EXAMPLE 1 - FIRMNESS OF GLUTEN FREE CAKES HAVING REDUCED EGG CONTENT

[0069] Gluten free cakes were selected as a model system to evaluate the effect of a pea protein isolate/konjac mixture on the system.

Table 1

Model Gluten Free Cakes

^A Mixture of rice starch and tapioca flour available from Ingredion Incorporated

* Available from Ingredion Incorporated [0070] Gluten free cakes using the formulas said in Table 1 were made as follows. Conventional oven was preheated to 350°F (about 176° C). Cake pan was dusted with grease and HOMECRAFT® Create GF 10 texturizing system. Batter was made by first sifting dry ingredients together (xanthan gum, whey protein concentrate, non-fat dry milk, thermally inhibited corn starch, salt, baking powder, sugar) and placing the dry ingredients in a mixing bowl of a standard kitchen mixer. The pea protein/kojac mix was added either as a dry ingredient or was mixed with water first and added as a wet ingredient. Shortening was added to the dry mix and mixed on low speed for 1 minute to distribute the shortening evenly. Liquid ingredients (eggs if used, vanilla, and water) were added slowly to mixture of dry ingredients and shortening. Mixer speed was increased to medium for about 2 minutes, thoroughly scraping down sides and bottom of the bowl about halfway through. The batter was completely smooth before baking, and more than 2 minutes mixing was used if needed to obtain a smooth batter. Batter was poured into a 9-inch (about 22 cm) diameter round cake pan and batter was baked in oven for 25-30 minutes until cake was set and a toothpick inserted in the middle came out clean. Cake was removed from pan and cooled.

[0071 ] Gluten free cakes made using the method described above and the formulas said in Table 1 were evaluated for firmness. Firmness was measured using a texture analyzer equipped with exponent software, a 5 kg load cell, and using a TA-11 probe (P/25P Cylinder 25 mm with sharp edges, in acrylic). Probe was advanced at 1.7 mm/s. Probe was advanced for 2 seconds during the test, and the machine was set to begin reading after a trigger force of 20 g was reached. For each cake tested, two slices were evaluated. Each slice was obtained from the center of the cake by cutting along a 10 inch long (about 25 cm) x 1.5 inch (about 4 cm) wide rectangular template. Each of the two slices was tested three times near the center of the slice. Tests were spaced between about 0.125 inches (about 0.3 cm) and 0.25 inches (about 0.6 cm) apart. 6 readings total for each sample cake were obtained and averaged. Significant difference among averaged values of different cakes tested was determined using Tukey’s test at p < 0.05.

[0072] Firmness results were obtained for fresh cakes versus cakes stored at ambient temperature for seven days and are reported in Figure 1. With reference to Figure 1 Samples are labeled as follows.

Table 2

Names of Bars Graphed in Figures 1 and 2 Correlated with Formula Names from Table 1

[0073] Figure 1 shows firmness values (left axis) in grams for fresh samples and samples stored at ambient temperature for 7 days. Sample references (as described in Table 2) are on the bottom axis. The vertical line within the firmness bars indicates variation in measurements. Numbers above the bar indicate the percent difference between fresh and stored samples. Letter A, B, C, etc. and A’, B’, C’ etc. indicated statistical deference among samples. Letters A, B, C, etc. are used for fresh samples, and letters A’, B’, and C’ are used for stored samples. Samples with different letters are significantly different (p < 0.05). As shown, samples using pea protein and konjac, especially when added to the dry mix, had firmness values closer to the full egg control than samples using egg alone. For example, neither the fresh nor stored instances of sample 100 Dry were significantly different than the respective control samples. In contrast all samples of the reduced egg cakes that did not use pea protein and konjac (100 N and 50 N) had significantly different firmness than control.

[0074] Firmness results were obtained for fresh cakes versus cakes stored frozen for seven days and then thawed and are reported in Figure 2. All firmness measurements were taken at room temperature. In Figure 2, samples are labeled as said in Table 2. Figure 2 shows firmness values (left axis) in grams for fresh samples and samples stored at frozen for 7 days and then thawed for firmness measurements. Sample references (as described in Table 2) are on bottom axis. The vertical line within the firmness bars indicates variation in measurements Numbers above the bar indicate the percent difference between fresh and frozen samples. Letter A, B, C, etc. and A’, B’, C’ etc. indicated whether there is significant difference. Letters A, B, C, etc. are used for fresh samples, and letters A’, B’, and C’ are used for frozen samples. Samples with different letters are significantly different (p < 0.05). As shown, of the fresh or frozen instances of sample 100 Dry and 50 Dry is significantly different than control. In contrast all samples of the reduced egg cakes (100 N and 50 N) that did not have pea protein and konjac had significantly different firmness than control.