- Traps the gases produced from the yeast enabling the dough to rise higher.
- Makes bread chewy.
- Adds protein.
- Extends the shelf life of the bread.
Sunday, August 5, 2012
Vital Wheat Gluten vs. Dough Enhancer
When I began baking my own bread back when Y2K was the concern, there was and still are many opinions about these two items that may make you believe they are must haves. This is just not true; you can bake perfectly fine and healthy bread without either of them.
What are they and what’s the difference between them?
Both of these are additives to help bread rise and become chewy especially if using 100% home milled flour from your stored wheat grain.
Both of these additives are texture enhancements, except the vital wheat gluten which also adds physical energy and endurance from the added protein.
Do I use one? Yes. Since my long term stored food stocks are finally under control, I have added the vital wheat gluten to my inventory. I regularly use vital wheat gluten in my bread recipes by adding 1 tablespoon per loaf of bread.
Ingredients: Whey, soy lecithin, tofu powder, citric acid, dry yeast, sea salt, spice blend, corn starch, ascorbic acid and natural flavor. Natural flavor?
Dough enhancer may help with texture and rise but I like things simple and chemical free as possible if I have a choice. So I don’t use the dough enhancer.
Vital Wheat Gluten:
Ingredients: Wheat grain.
Vital Wheat Gluten is simply wheat flour with most of the starch taken out. It is a natural protein derived from wheat and is very concentrated. A great improvement when using home milled wheat grain. Vital Wheat Gluten added to your bread recipes will provide: