February 22, 2017 - 5:43am
vital wheat protein
A question about vital wheat protein. I have some that was given to me to experiment with. I haven't really done any research on it but don't want it to go to waste. When a recipe calls for bread flour I normally add about 2 tablespoons of it to all purpose flour; does this somewhat simulate bread flour? What would be the proper use of the vital wheat protein?
Share
but isn't it to increase the protein in lower protein flour enabling a better rise and texture for bread?
I was just reading that, yes, normally used to increase the protein in wheat or rye flour.
and you know the protein of your weak flour and you know what protein you want for your resulting bread flour you can calculate the exact amount of VWG ti add to your AP flour. VWG comes in all kinds of protein amounts from 55% to 75% protein. Too much VWG added to the flour is not a good thing so it pays to make exactly the flour you want to end up with.
I use vital wheat gluten only - in small amounts - with 100% dark rye breads, like Vollkornbrot.
Karin
for weak or dense doughs. in this way, vital wheat gluten can be used in a few ways:
1. Strengthen doughs made of flours naturally lower gluten. Example, add to whole wheat to strengthen dough, increase gas retention for better rise. Or add to sprouted rye dough to provide strength and structure.
2. Lighten crumb of breads that are dense. Example, add to all-purpose flour bagel dough for lighter, crisper bagel
3. Used to enhance bread structure. Example, add to doughs when coarse ingredients are in the dough. Things like whole seeds, nuts, or chopped fruit break-up the gluten network; vital wheat gluten increases the dough strength overall, keeping the bread together around the coarse ingredients.