Vital wheat gluten is a natural protein derived from wheat, specifically the gluten portion of wheat flour. It is produced by washing wheat flour dough with water to remove the starch, leaving behind the gluten protein, which is then dried and ground into a powder.
Usage areas
- Bread and baked goods: It is commonly used in bread making to enhance dough elasticity, improve rise, and create a chewy texture. It is particularly important in high-gluten breads, bagels, and pizza dough.
Specification
- Purity: 100%
- Maximum moisture: <10%