Tag: Dough strength

Vital wheat gluten is a highly concentrated protein, packing a 75-80% protein punch, designed to enhance dough structure. Understanding how much vital wheat gluten to put in bread flour is key to improving elasticity, creating a better crumb, and ensuring a higher rise.

Protein content in flour directly impacts its gluten-forming ability, crucial for baking success. Understanding this helps bakers choose the right flour, including high-protein and what is known as strong flour.