Vital Wheat Gluten 50 LB

NEW: 50 LB BAG

Vital wheat gluten for the professional food industry is obtained by physical extraction from wheat. It is insoluble in water. Vital wheat gluten appears as a fine, slightly yellowish powder and has a typical wheat taste.

Vital wheat gluten provides the extra gluten that whole-grain loaves need to rise their full potential. It's particularly helpful in loaves that use low-gluten or whole-grain flours.

Culinary Uses

The high-quality wheat proteins in vital wheat gluten make it an important ingredient for many processed foods.

It's used to make tender baked goods, such as breads, rolls and pastries.

Vital wheat gluten can also be added to meat products, such as sausage, hot dogs and hamburgers, to improve their texture.

Additionally, it's a popular ingredient in Asian cuisine, where it's used to make noodles and dumplings.

Product Characteristics or Behavior

When using vital wheat gluten in baking, always follow the recipe instructions carefully.

In most cases you'll add 1 to 2 percent of the flour weight, which comes to roughly 1 to 2 teaspoons per cup of flour. Whole grain and low gluten flours sit at the higher end of that range.

This will help ensure that your baked goods turn out correctly.

Advantages or Comparisons

There are many benefits to using vital wheat gluten in your cooking.

It strengthens the dough, improves rise and crumb structure, and gives loaves made with heavier flours the elasticity they would otherwise lack.

So next time you're looking for a way to improve your recipe, try adding some vital wheat gluten.

You'll be glad you did!