Vital Wheat Gluten Also known as gluten What is Vital Wheat Gluten? Vital wheat gluten, or simply VWG, is a highly functional protein that has been separated from wheat starch and other grain components. It is used almost exclusively in high-speed bakeries to improve dough strength and provide additional dough tolerance to [...]
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You use protein to bulk up. So does your bread, in the form of gluten. This storage protein unique to wheat, rye and triticale is a reserve of amino acids. Thanks to its elastic, viscous and extensible properties, gluten gives bread its springy texture and allows dough to stretch. It also provides texture, stabilization, flavor and dough strength. [...]
What the heck is the deal with all the gluten misinformation and haters bashing it? The soft chewy texture of a great peasant loaf would not be possible without gluten! We realize some people are negatively affected by gluten. For those people, we are so sorry you have to endure those lifeless loaves of gluten [...]
Whole Wheat Bread What is Whole Wheat Bread? Whole wheat bread is made from 100% whole wheat flour. Whole wheat flour consists of the entire wheat berry ground to flour fineness. This flour contains approximately the same relative proportion of nutrients and components as the original wheat kernel.1 Compared to regular white [...]
Whole Grain Wheat Flour What is Whole Grain Wheat Flour? Whole grain wheat flour is made by grinding the entire wheat kernel, mainly from HRW wheat. Whole grain wheat flour typically has a shorter shelf life than its white flour counterpart. This is mainly due to the presence of the germ which [...]
White Whole Wheat Flour What is White Whole Wheat Flour? White whole wheat flour is the powder obtained from the milling of whole white wheat kernels. It has a light golden color, and a sweeter, milder flavor than typical whole wheat flour.1 Both soft or hard white wheat kernels can be milled [...]
Wheat Protein Isolate What is Wheat Protein Isolate? Wheat protein isolate, or WPI, refers to the wheat protein that has been separated (physically and/or chemically) from other flour components, such as starch, fat, fiber and simple sugars, found in the wheat kernel. Commercial powdered wheat protein isolates usually have a minimum protein [...]
Gluten uniquely holds three characteristics important to bread making: elasticity, viscosity and extensibility. Although most of the buzz these days is how to take gluten OUT of food, it’s important to understand why you need it IN dough, and how to fully optimize it. Wheat gluten is made up of gliadin and glutenin. [...]
Gluten is a complex term these days. Consumers are asking for it to be removed from baked goods, while bakers struggle to find replacements and substitutes for ingredients. Modified wheat starch is one ingredient that is used as an excellent dietary fiber source in many bakery products. And despite the name, it doesn’t have to [...]
Variety Breads What are Variety Breads? Variety breads are yeast-leavened bakery products that are made from a cereal flour (e.g. wholegrain, clear or refined) or a combination of cereal flours. They are usually baked in a pan to obtain a loaf-type shape. Types of variety bread include: Whole wheat bread Wheat bread [...]