Vital gluten is a high protein food additive derived from wheat flour, used in baked goods and other products to add moisture and elasticity. It enhances dough rise and creates a consistent texture in many foods. It is particularly useful in low protein breads and can bind moisture. It is also found in cereals, processed meat products, sauces, seasonings, and vegetarian products. It can be difficult to find and is not gluten-free.
Vital gluten is a type of protein derived from wheat flour. This is a food additive used in many products, as it adds moisture and elasticity. Mainly used in snack foods, baked goods and other food products, it is a high protein ingredient different from other gluten flours.
Many bakers consider this product to be a type of super flour, although it’s not really flour. Made from wheat flour, Vital Gluten has almost no starch and is approximately 80% gluten. Gluten is removed from the flour through the hydration process. After that, all other components in the flour are removed. This activated gluten is dried and then made into a powder.
Pure gluten can enhance many baked goods. Helps dough rise, as gluten improves elasticity. This elasticity also affects the final cooked product. Baked bread containing this ingredient described as chewy and containing an even crumbly texture. Professional bakers tend to use a ratio of about one tablespoon of vital gluten for every 2 to 3 cups of flour.
In particular, this product is very effective when used in low protein breads, including rye bread and whole wheat bread. It is also useful for breads that contain a lot of seeds, dried fruit or nuts. These loaves may have difficulty rising due to the heaviness of the ingredients. More gluten helps these breads rise and prevent deflation.
Vital gluten also tends to bind moisture. Just a spoonful or two can transform a cooked product from dry to moist. Many bakers describe baking them with added gluten as tasting fresher.
In addition to baked goods, this product is also found in cereals and other food products. This too is partly due to its exceptional binding power. Gluten creates a matrix that provides a consistent texture to many different foods.
This protein will also encapsulate micronutrients within a product, an important function for fortified foods, such as cereals. Vital gluten is also found in processed meat products, sauces created using fermentation, and many seasonings. Additionally, it can be used in many vegetarian products that require protein.
Finding this form of gluten can be difficult. It differs from other gluten-free products in carbohydrate content. It’s important to consult the ingredients list and nutritional information to make sure the flour has a high protein content. If vital gluten isn’t available at your local grocery stores, it can sometimes be found at health food stores or specialty bakery stores.
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