You use protein to bulk up. So does your dough, in the form of gluten. This storage protein unique in wheat, rye and triticale is a reserve of amino acids. When these wheats are in flour form and mixed with water, gluten takes on unique viscoelastic properties.
Gluten is elastic, viscous and extensible. It gives bread it’s springy texture, allowing dough to stretch. It also provides texture, stabilization, flavor and dough strength.
But when it’s not enough for your dough
Sometimes you need a little more strength than the gluten naturally present in flour can add. If that’s the case, try one of these ingredients:
- Vital wheat gluten
- Solubilized wheat gluten
- Protein isolate
- Complexed gluten
- Hydrolyzed wheat protein
If you use one of these, you’ll need to increase the water in your formula. And if you add to much gluten, your dough will be dry, have a bad pan flow, and too high of an oven spring.