Wheat gluten flour, also called vital wheat gluten, can improve the rise and texture of your homemade breads. Gluten is 75 percent protein and provides bread with structure, strength and texture. Bread flour is high in gluten, but you can add vital wheat gluten flour to whole wheat breads, rye breads or other grains for a taller loaf with a chewier texture and crumb.
Function
The protein in wheat gluten combines with water in bread dough to produce a porous and elastic structure. This structure traps gas bubbles created by the leavening in the dough, according to Baking911.com. Only two proteins in wheat flour, glutenin and gliadin, form the gluten structure essential to bread. Vital wheat gluten flour is made up entirely of these proteins. Wheat flours in stores contain varying amounts of gluten. Cake flour has the least gluten, while all-purpose flour, bread flour and high-gluten flour contain more.
Significance
Gluten naturally occurs in wheat and rye flours. Vital wheat gluten may be added to other flours to create a loaf with the texture and crumb of 100 percent wheat breads. Several other factors can influence the development of gluten in the final baked product. Fat reduces the development of gluten, creating a less chewy product, according to FoodReference.com. Mixing the dough encourages the development of gluten. This is why muffin or cake batters are mixed gently and quickly, while bread doughs are kneaded for long periods.
Considerations
Vital wheat gluten flour can give your whole grain breads the height and texture of a loaf made with white bread flour. Add two tablespoons of vital wheat gluten per cup of whole wheat or whole grain flour. If you opt for all-purpose flour rather than bread flour, you may also want to add one tablespoon plus one teaspoon of wheat gluten flour, according to Baking911.com. Many bread machines perform better with the addition of gluten to bread recipes. Different brands of flour will contain varying amounts of gluten, so note the specific flour used as you experiment.
Types
When you are shopping for wheat gluten flour, be certain that you are purchasing the product you need. Vital wheat gluten is approximately 75 percent to 80 percent protein and has approximately 24 grams of carbohydrates per cup. It is typically sold in smaller packages, or in the bulk baking section of health food stores. You may also find high-gluten or gluten flours available. These products contain more than 40 percent gluten protein and work well for bagels, hard rolls and thin crust pizzas, recommends Baking911.com.
Features
You can also use vital wheat gluten flour to make a protein-based meat replacement called seitan. Mix the wheat gluten flour with water and seasonings, and then knead the dough. Simmer pieces of the dough in a flavorful broth or bake it in the oven. The finished seitan may be used to replace meat in your favorite recipes, according to the Vegetarian Resource Group.
