Vital Wheat Gluten

The amount of gluten in flour and dough is decisive for the baking properties and thus for the parameters such as dough hydration and volume of the finished baked goods. Different types of flours are distinguished by their gluten characteristics as either “weak gluten flour” or “strong gluten flour”. Strong gluten flours have a high gluten proportion. The amount to be added is dependent on the quality of the flour used and the properties of the finished baked goods. For most applications, a gluten amount of 1.5-3% is sufficient (e.g. frozen dough pieces, heavy grain-containing bread).

Gluten affects the following properties:

• Water binding capacity in the dough
• Crumb structure
• Elasticity of the dough
• Fresh-keeping of the baked goods
• Volume of the baked goods

During dough preparation, gluten absorbs water and swells. Proteins combine to a coherent and elastic mass. For the formation of optimum gluten, the dough is kneaded until its surface becomes dry and smooth and no longer sticks to the walls of the mixing vessel.

Basic recipe for white bread with dietary fiber: