What is vital wheat gluten? It is a great ingredient for people who do not have high protein flour available. I have made a whole video about flour protein content which you can watch in the Principles of Baking playlist along with many more useful videos. In this video I will explain what vital wheat gluten is and how to use it in breadmaking.
Vital wheat gluten is made by hydrating wheat flour and turning it into glutenous dough. It is then processed to extract everything from it except the gluten. Then the gluten is dried and powdered to become vital wheat gluten which when water is added turns back into gluten.
You can try making pure gluten as a quick experiment. Make a dough, knead it, and then wash it in water. After all the starch is washed off you will be left with a bouncy ball of pure gluten. It is quite freaky. This is also the process of making seitan which can also be made from the vital wheat gluten powder. So, there is no magic to this ingredient. It is simply extra gluten that can be added to weaker flour making it stronger.
Vital wheat gluten is generally around 80% protein which means that 1g (0.035oz) of it equals 0.8g (0.028oz) of protein. Regular flour can range anywhere between 6% up to and past 16%. What would be considered ‘weak’ flour is generally anything below 10%. Such low protein content is great for cakes and pastry, but not for breadmaking.
To increase the protein content of four by 1% using vital wheat gluten we must add 1.5g (0.053oz) of it per every 100g (3.53oz) of flour. Technically that would equal 1.2%, but as you will see in the video it is closer to 1%.
📖Read more ➡️https://www.chainbaker.com/vital-wheat-gluten/
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