Vital Wheat Gluten can be used to greatly improve bakery products. It is the gluten in wheat flour that is responsible for the unique features of bread, features which are not possible with other cereal flours. Vital Wheat Gluten is a concentrated protein that possesses a special visco-elastic property. As a functional protein, vital wheat gluten provides additional qualities to the dough when used in baked goods. Wheat flour contains some natural gluten but often not to the extent desired. Many baked goods benefit from the addition of vital wheat gluten. The effect on the bread is remarkable.
Some additional advantages of Vital Wheat Gluten:
Vital Wheat Gluten has a protein level of 75%.
Gluten absorbs nearly twice it’s weight of water and retains a portion of it in the final product, thereby increasing the yield.
Gluten traps the gases in the dough more effectively, allowing better oven spring and larger volume.
The typical taste of bread is enhanced. The color, especially of the crust, is improved.
Vital Wheat Gluten inproves the nutritional value and has a longer shelf life.
Gluten aids in the machinability of the dough, particularly in the clean-up stage.
Thin slicing without breakage is possible.
Recommended Usage: Depending upon the quality of flour, the recommended usage is between 3% and 5% of the weight.
