Vital Wheat Gluten is a natural protein extracted from wheat flour and consists almost entirely of gluten, only containing a small amount of starch. When in contact with water, vital wheat gluten rapidly rehydrates and recovers its viscoelastic properties (elasticity and extensibility). Vital wheat gluten allows dough rheology development and is also used as a texturiser and binder.
Product Benefits:
• Contains a very high level of protein (82%).
• Allows dough rheology development and is also used as a texturiser and binder.
• Increases dough yield of baked goods.
• Low in fat and carbohydrates.
Product Applications:
• Used to improve elasticity and create a better crumb and chewiness in finished baked goods.
• Popular choice for vegan and low carbohydrate recipes.
• Also used to improve yield and volume of baked goods such as bread.