Glazing agent for baked goods

1. A method to produce a glazing agent comprising the steps of:

(a) dispersing a plant protein in water to obtain a plant protein solution of from 5 wt. % to 15 wt. % of the plant protein;

(b) optionally homogenizing the plant protein solution; and

(c) heating the plant protein solution at a temperature of from 100° C. to 155° C. for 0.1 seconds to 60 minutes, wherein the plant protein is selected from the group consisting of pulse, wheat gluten, and any combination thereof, and wherein the plant protein solution has a pH of at least 7.0 before heating.

2. The method according to claim 1 , wherein the plant protein is a pulse protein, selected from the group consisting of chickpea, pea, lentil, wild bean, and lupin.

3. The method according to claim 1 , wherein the plant protein solution comprises from 7 wt. % to 11 wt. % plant protein.

4. The method according to claim 1 , wherein the plant protein solution is heated at a temperature of from 120° C. to 135° C.

5. The method according to claim 1 , wherein the plant protein solution is heated for 30 seconds to 15 minutes.

6. A glazing agent comprising:

a plant protein and water solution having 5 wt. % to 15 wt. % of plant protein, wherein the plant protein solution may be homogenous; and

the plant protein solution is heated to a temperature from 100° C. to 155° C. for 0.1 seconds to 60 minutes, wherein the plant protein may include at least one of pulse, and wheat gluten, wherein the plant protein solution has a pH of at least 7.0 before heating.

7. The glazing agent according to claim 6 , wherein the plant protein solution without any additives has a viscosity that is lower than 35 mPa·s at a shear rate of 100 s −1 at room temperature, wherein the plant protein is selected from the group consisting of pulses, and wheat gluten, and wherein the pH of the plant protein solution is from 7.0 to 9.0.

8. The glazing agent according to claim 6 , wherein the plant protein is a pulse protein, wherein the plant protein is selected from the group consisting of chickpea, pea, lentil, broad bean, wild bean, and lupin.

9. The glazing agent according to claim 6 , further comprising a humectant.

10. The glazing agent according to claim 6 , wherein the pH is from 7.5 to 8.5.

11. The glazing agent according to claim 6 , further comprising a sugar.

12. The glazing agent according to claim 6 , further comprising oil.

13. The glazing agent according to claim 6 , wherein the plant protein solution further comprises 7 wt. % to 11 wt. % plant protein.

14. The glazing agent according to claim 6 , further comprising rice protein in an amount from 0.001 wt. % to 1 wt. %.

15. The method according to claim 1 , further comprising:

applying the plant protein solution on baked or non-baked puff pastry, Danish pastry, croissants, viennoiserie, breads, bread rolls, buns, brioches, donuts, shortcrust, cookies, biscuits, bagels, pretzels, cakes, muffins, scones, tarts, pies, crumbles, strudels, cereals, and bars.

16. The method according to claim 15 , wherein the applying further comprises:

spraying, brushing, or rolling.

17. The method according to claim 15 , wherein the plant protein solution is applied on food products that are frozen, defrosted, and/or on food products that are to be frozen after the plant protein solution is applied, and on bars.

18. The method according to claim 2 , wherein the plant protein is pea protein.

19. The glazing agent according to claim 8 , wherein the plant protein is pea protein.

20. The glazing agent according to claim 9 , wherein the humectant is in an amount from 0.1 wt. % to 20 wt. %.

21. The glazing agent according to claim 11 , wherein the sugar is in an amount from 0.1 wt. % to 20 wt. %.

22. The glazing agent according to claim 12 , wherein the oil is in an amount of less than 4 wt. %.

23. The method according to claim 4 , wherein the temperature is from 125° C. to 130° C.

24. The method according to claim 1 , wherein the plant protein solution is heated for 1 minute to 3 minutes.