Vital Wheat Gluten
Protein
Used to improve elasticity and rise in bread dough.
Functions
Allergen Warning
About Vital Wheat Gluten
Vital wheat gluten is a concentrated protein derived from wheat flour, created by hydrating the flour to activate the gluten and then removing all other components. It's primarily used in baking to enhance the elasticity and chewiness of dough, providing structure and support, essential for high-rising breads and pizza crusts. Its neutral flavor makes it versatile, seamlessly integrating into recipes to improve texture and stability. Home bakers often use it to boost gluten content in whole grain or alternative flour recipes.
History
Vital wheat gluten has its roots in ancient China, where it was developed as a meat substitute called "seitan" for vegetarian diets. Its use in baking gained momentum in the late 19th and early 20th centuries when industrial milling and baking processes began to demand more consistent bread quality. The rise of health-conscious diets and the need for robust, structured baked goods further popularized its use. Today, it's a staple in both commercial and home kitchens, valued for its ability to enhance the texture and rise of various baked products.
Common Uses
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