Vital Wheat Gluten

Vital Wheat gluten Powder

It is a co-product of wheat flour that is used to improve the rheological properties of bread-making properties.

In wheat-based products, gluten is used to fortify flours of lower-than-desirable protein content.

• Increasing the protein content of flour by adding vital gluten improves the quality of the flour to be equivalent to one with a higher protein content.
• Wheat gluten is a co-product of wheat flour that is used to improve the rheological properties of bread-making properties.
• Gluten proteins consist of two main groups, gliadins and glutenins in approximately equal proportions.
• When gliadin is mixed with starch and water a purely viscous material is formed.
• Vital Wheat gluten Powder

• For yeast breads: Adds elasticity, improves the crumb, and results in a better chewiness.
• For heavy doughs: Provides structure and stability for recipes with lots of mix-ins like nuts, seeds, or fruits.
• To create gluten-free blends: Can be used to increase the gluten content when replacing low-gluten flours, such as rye. 

• • For seitan: It is the main ingredient in seitan, a plant-based meat substitute. Vital wheat gluten is mixed with spices and water, then steamed, baked, or simmered to create a chewy, meat-like texture.
  • As a binder: It helps hold together things like veggie burgers, meatballs, and meatloaf to prevent them from crumbling.

• For other meat substitutes: It can be used to create other vegan protein options, such as "mock duck" or "chicken" substitutes.