Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties

•Replacing wheat with pea ingredients produces cakes with an attractive appearance.•Lipoxygenase activity affects batter oxidation more than microstructure.•Replacing pea flour with purified fractions leads to fewer volatiles from oxidation.•Maillard compounds are the main volatiles in cakes made with pea protein and starch.