What is vital gluten?

Vital gluten is a type of protein derived from wheat flour. It is a food ingredient used in many products because it adds moisture and elasticity. It is mainly used in refreshments, baked products and other food products, it is a component with a high protein content that differs from other gluten.

Many bakers consider this product a type of super flour, even if it's not really flour. Vital gluten, which is made of wheat flour, has almost no starch and is approximately 80 percent of gluten. Gluten is removed from the flour by the process of hydration. Then all other components in the flour are removed. This activated gluten is dried and then processed into powder.

Pure gluten can improve many roast products. It helps to rise because gluten improves elasticity. This elasticity also affects the final roast product. Baked bread that contains this ingredient described as chewing and containing even crumbly texture. Professional bakers have a tenderEnce to use the ratio of approximately one tablespoon of vital gluten for every two to three cups of flour. In particular, this product is very effective when used in breads that have a low protein content, including rye bread and whole grain bread. It is also useful for breads that contain many seeds, dried fruit or nuts. These breads may have difficulty growth due to the difficulty of ingredients. More gluten helps these breads to rise and prevent deflation.

Vital gluten also tends to bind moisture. Only a tablespoon or two can transform the roast product from dry to wet. Many bakers describe their baking with other gluten as a fresher taste.

In addition to pastry, this product is also found in cereals and other food products. This is also partly due to its exceptional binding force. Gluten creates a nut that provides a consistent texture of many differentsome food.

This protein will also encapsulate micronutrients into the product, an important function for fortified foods such as cereals. Vital gluten is also found in processed meat products, sauces that are formed by fermentation and many spices. In addition, it can be used in many vegetarian products that require protein.

Finding this form of gluten can be difficult. It differs from other gluten in carbohydrate content. It is important to look at the list of folders and nutritional information to ensure that the flour has a high protein. If vital gluten is not available in local food stores, it can sometimes be found in health food stores or special baking stores.