Flaxseeds

The secret weapon of vegan physical chemistry. The outer membrane of the flaxseed is covered in arabinoxylans (mucilages). When ground and then hydrated with hot water, these molecules unfold, forming a viscous and elastic hydrocolloid network, remarkably mimicking the texture and binding capacity of egg white (the "flax egg"). In bread-making, its intact incorporation provides an internal mucilage that slows crumb staling and enriches the omega-3 profile.