The beauty of gluten is in its simplicity.
Vital wheat gluten is a simple, clean protein produced by physical separation. The same network we rely on for strength and structure in baked goods is the network we rely on to separate flour into starch and gluten. Flour is wetted and mixed to development. The gluten network develops and binds together, and the starch is easily washed away. You can you do this on your own. Take a good quality flour and mix it to development. Place it in water to rest, then knead the starch out. Run water over the dough piece for better purification. What you are holding is fresh gluten. To make vital wheat gluten, the protein - similar to that glutinous dough ball you just made - is then gently dried.
A clean, simple process for a highly effective protein.
Taking it a step further, GemPro HPG is vital wheat gluten with an even more concentrated protein. Prior to drying, the protein undergoes even more washing and pressing to remove additional starch.
Still, a clean, simple process for a highly effective protein.
Gluten is known to build structure and volume in bakery applications, improving tolerance in high speed commercial bakeries. But this unique protein we find in wheat is also a great binder, adds protein, and holds high amounts on water. When boosting overall protein with other protein sources you can use wheat protein to restore that preferred texture and structure.
From pancakes to bread, wheat protein is an ideal clean label ingredient for optimizing texture: providing sponginess and resiliency in batter applications to volume and strength in doughs.
Clean label isn’t limited to bakery. Vital wheat gluten and wheat protein isolates, like GemPro HPG, are excellent for alternative meat products. The binding properties, chewy bite, structure, and texture make it the best original plant protein.
When you are looking to boost protein, get clean label strength in your dough, or modify the texture of your product think back to the beauty and simplicity of gluten.