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You might have heard the name of Vital Wheat Gluten before and wondered what it is. It is one of the most common ingredients used in the food industry, and it is also one of the most versatile. If you are thinking about starting a gluten-free diet, or if you simply want to learn more about this ingredient, read on!
What Is Vital Wheat Gluten?
Vital wheat gluten is a protein found in the endosperm of the wheat berry. The endosperm is the part of the grain that surrounds the embryo, or sprout. When wheat flour undergoes leavening (rising), baking ingredients, or fermentation processes, its proteins break down into smaller pieces called peptides. These then form a dough when combined with liquids like water or non-dairy milk.
How to use vital wheat gluten?
- Bread and Baked Goods
For bread and baked goods, add 1-3 tablespoons of vital wheat gluten per 2 cups of flour to enhance dough elasticity, volume, and texture. - Gluten-Free Flour Mixes
When using gluten-free flour, add 1-2 tablespoons of vital wheat gluten per cup of flour to improve binding and texture. Note that this is not suitable for those with gluten intolerance or celiac disease. - Homemade Seitan
To make seitan, mix 1 cup of vital wheat gluten with 3/4 cup of water or vegetable broth. Knead the dough, let it rest, and then simmer in a flavorful broth for 45-60 minutes.
Benefits of using vital wheat flour
There are several benefits of using vital wheat gluten, including
- Improved Elasticity and Texture
Vital wheat gluten enhances dough elasticity, providing a chewy texture in bread and other baked goods. - Increased Protein Content
Vital wheat gluten is a high-protein ingredient, which can boost the protein content of your recipes. - Better Volume and Shape
Adding vital wheat gluten to dough can improve its volume and shape, resulting in taller, more attractive loaves of bread. - Enhanced Moisture Retention
Vital wheat gluten can help retain moisture in baked goods, keeping them fresh and preventing them from drying out quickly. - Improved Crumb Structure
Using vital wheat gluten in bread recipes can lead to a more uniform and desirable crumb structure.
What are some of the Vital Wheat Gluten Substitutes?
While you can use Vital Wheat Gluten in many recipes, there are some substitutes that can be used as well. Some of these substitutes include
Xanthan Gum
Xanthan Gum is a common ingredient in gluten-free and vegan recipes. It's made from fermenting a type of bacteria called Xanthomonas campestris. The gum is then dried and ground into a powder that can be added to recipes for binding purposes.
Whey Protein Powder
This is a common ingredient in many recipes and can be used as a substitute for vital wheat gluten. You can find whey protein powder at Brova.co as it is the best bulk supplier and distributor in China of products adding to wellness!
Eggs
Eggs are another common ingredient used in gluten-free and vegan recipes. You can use them as a substitute for vital wheat gluten by adding one whole egg to your recipe.
Related: What Is Whey Protein Concentrate
How is Vital Wheat Gluten used in Recipes?
Vital wheat gluten is used in many recipes to make vegan versions of traditional foods. Here are a few examples:
- Baked goods—Vital wheat gluten can be used in place of eggs in baked goods like cookies, cakes and bread.
- Seitan—Seitan is made from vital wheat gluten and has a taste similar to meat when cooked properly (it does not have the texture or appearance of meat).
- Meatless burgers—These are usually made from beans mixed together with spices like cumin along with vital wheat gluten (to help bind them together).
- Pasta--- Pasta is a great way to add protein and fiber to your diet.
Conclusion
We hope that this article has helped you understand the importance of vital wheat gluten and how it can help you make your favorite recipes. So, don’t be shy to experiment and try it in your recipes!
FAQs
Is vital wheat gluten the same as gluten flour?
Yes, it is! Vital wheat gluten is just another name for gluten flour.
How is gluten removed from wheat?
Vital wheat gluten is made by grinding and washing the protein component of wheat flour that contains the gluten that gives yeast bread its chewiness and ability to rise.
Is wheat gluten bad for you?
Wheat is generally considered safe, but people with celiac disease should avoid it because it contains gluten, which can cause irritation to their intestines and lead to other health problems if they consume it regularly in large amounts.
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