Gluten flour, or vital wheat gluten, is a flour made from the protein in wheat. Gluten helps provide structure to bread and other baked goods. Add this to my Recipe Box.
Production
Gluten flour is produced by removing the starch from wheat flour, leaving a flour that is 75 to 80 percent protein.
Benefits
In bread recipes, vital wheat gluten can be added to lower-gluten flours, such as all-purpose or rye flour, to promote elasticity in the dough and a better texture in the final product.
Vegetarian Uses
Gluten flour can also be mixed with water and spices, kneaded and fried, baked, steamed or simmered to produce seiten, a vegetarian meat substitute. Seitan is popular in Asian cuisine, where it is sometimes called "mock duck."
Considerations
Gluten is sometimes used to thicken or stabilize processed foods. People with gluten allergies may encounter gluten in unexpected places, such as in processed cheese, vinegar and canned fish.
Misconceptions
Gluten flour is not the same thing as high-gluten flour, or bread flour. This is made from high-protein or "hard" wheat and has a good gluten content for bread making without added gluten flour.
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