Vital Wheat Gluten

Product Description

A powdered form of wheat gluten is produced and sold as an additive for baking or used to make seitan. Vital wheat gluten is nearly all gluten and almost no starch. When used as an additive in baking, its purpose is to add elasticity to flours that would otherwise be low in gluten, such as whole wheat flour or rye. It improves the rise of the raw dough and also improves the texture and chewiness of the final product.

Packaging Type	bag
Usage/Application	food
Shelf Life	1Years

Superior Dough Enhancer

Vital Wheat Gluten dramatically improves dough strength, elasticity, and extensibility. When added to bread and other baked goods, it helps capture fermentation gases, resulting in improved rise and a chewier texture. Its ability to form a gel when hydrated makes it a vital ingredient for recipes that demand structure and resilience.


Versatile Protein Supplement

With its high protein content, Vital Wheat Gluten is popular among health-conscious consumers and food producers. It boosts the protein profile of a variety of foods, especially for vegetarian and vegan recipes like seitan. This powder can be incorporated in baked products, meat analogues, and other dietary supplements without altering the overall flavor.