TABLE 1.

Representation of the ingredients used in the production of the brioches with (eggless brioche) and without egg substitution (Control).

Ingredients	Control (g)	Eggless brioche (g)
Wheat flour	180.00	180.00
Baker's yeast	3.00	3.00
Salt	0.25	0.25
Sugar	20.00	20.00
Half‐skimmed Milk	30.00	30.00
Margarine	50.00	50.00
Whole egg	58.00	–
C. vulgaris White a	–	1.60
C. vulgaris Honey a	–	1.60
Water b	–	35.00
Total	341.3	321.5

^a In the eggless brioche with 1% C. vulgaris White or 1% C. vulgaris Honey, 3.2 g of the algae was added.

^b The amount of water used in the eggless brioche was the equivalent to the contribution of the egg whites (~ 60%; Hedayati et al., ²⁰²²; Wilderjans et al., ²⁰¹³).