What is Vital Wheat Gluten?

 Vital wheat gluten is the natural protein found in wheat. It contains 75% protein. A small amount added to yeast bread recipes improves the texture and elasticity of the dough. Vital wheat gluten is often used by commercial bakeries to produce light textured breads, and can easily put the home bread baker on a par with the professionals. Vital wheat gluten can also be used to make a meat substitute known as seitan.

Gluten is a wheat protein. It is what gives it the shape of the elastic bread and pizza dough. Wheat gluten is the protein in the powder. It made from wheat dough, rinse with water until all the starch dissolved, leaving only the gluten behind. The main component of wheat gluten in Cheongdam (SAY Tan). In order to make Cheongdam, one generally use mixed spice powder, gluten (wheat gluten), and then add water to make dough.

Gluten provides yeast bread's structure, and helps it rise and stay risen. Vital wheat gluten provides the extra gluten heavier, whole-grain loaves need to rise their highest.

A tablespoon or two added to whole wheat, rye, oatmeal, or other whole-grain breads strengthens structure while lightening texture and promoting a good rise.

You can find vital wheat gluten in the baking section of health food stores or online.

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