Vital wheat gluten is a protein-rich powder obtained from wheat flour. It has several uses in food production, especially in baking.
Overall, vital wheat gluten is valued for its ability to improve the texture, elasticity, and protein content of a variety of foods.
Usage
Bread Making: Vital wheat gluten is often used in bread making to improve the elasticity and rise of the dough. It helps the dough retain gas and steam during baking, resulting in a lighter, fluffier bread with a better crumb structure.
Baking: Apart from bread, vital wheat gluten is also used in baking other goods like cakes, pastries, and pizza crusts to improve texture and elasticity.
Vegetarian and Vegan Cooking: Vital wheat gluten is a key ingredient in making seitan, a popular meat substitute among vegetarians and vegans. It is used to create a chewy, meat-like texture in dishes like vegan sausages and burgers.
Noodles and Pasta: Vital wheat gluten is sometimes added to noodle and pasta dough to improve texture and increase protein content.
Processed Meats: In processed meats like sausages and deli meats, vital wheat gluten can be used as a binder to improve texture and moisture retention.
Animal Feed: Vital wheat gluten is also used in animal feed, particularly for livestock, to increase the protein content of the feed.
Health Foods: Vital wheat gluten is sometimes used in health foods and supplements due to its high protein content.
