Gluten: your little kitchen helper!

     Gluten: your little kitchen helper!

Hello everyone! Have a nice day!

Today I'm going to introduce you to an amazing ingredient that some of you may not be familiar with - wheat gluten. Don't underestimate it, it's a versatile kitchen helper, and today I'm going to show you some of its uses and benefits, as well as give you some practical advice on how to use it.

Vital Wheat Gluten

What is gluten?

Gluten, called ‘vital wheat gluten’ in English and often referred to as ‘gluten flour’, is derived from the proteins in wheat flour. It is rich in gluten and is a very elastic powder. Gluten power is sometimes called ‘gluten’ because it forms a highly elastic network in water, which is its key characteristic.

Uses of Gluten

1. A good addition to bread

When making bread, gluten is the secret weapon for improving the elasticity of the dough. It helps the bread to form a better gluten network, increasing the fluffiness and chewiness of the bread. If your bread is often dense and inelastic, add some gluten to the flour and you'll be surprised at the difference!

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2. Homemade pasta

Want to make al dente homemade pasta? Gluten is the way to go. Adding it to flour can significantly improve the texture and elasticity of noodles. You can try making hand-rolled noodles, ramen, etc. All kinds of noodles can be made more delicious as a result.

3. Protein source for vegetarians

For vegetarians, gluten is a great source of protein. It can be used to make a variety of plant-based meats, such as vegan chicken and vegan beef, that taste and look close to real meat. This not only adds variety to vegan meals, but also fulfills the protein requirement.

4. Increase the viscosity of food

Gluten is also commonly used in a variety of foods to increase viscosity.

For example, adding gluten to the skin of dumplings and buns can make the skin more elastic and less likely to break.

Benefits of gluten

1. Improvement of dough elasticity

The biggest benefit of gluten is that it significantly improves the elasticity of dough. This is simply essential for making bread, noodles and other foods that require a good gluten structure.

2. Increases the protein content of food products

Gluten flour is rich in plant-based proteins, making it suitable for vegetarians and people who want to increase their protein intake. Compared to other vegetable proteins, it has a higher protein content and is more cost-effective.

3. Improved taste and texture

The use of gluten can give foods a finer texture and better elasticity. For example, when making bread, the formation of a gluten network makes the bread fluffier and more fluffy. Vegetarian ‘vegetarian meat’ is also closer to the real meat texture because of the addition of gluten.

4. Suitable for a wide range of recipes

Whether it's bread, pasta or vegetarian products, gluten can be easily incorporated into a wide range of recipes. Its versatility allows every cook in the kitchen to be creative.

How do I use gluten?

Using gluten is actually quite simple. When making bread or other pastry, you can add gluten at a rate of 30-50 grams per 500 grams of flour. For vegetarians, you can add it according to the recipe guidelines when making vegetarian meats. Remember to use a moderate amount of gluten, too much may affect the final flavour.

Conclusion

Gluten is a great little kitchen trick, and although it may seem unassuming, it has a wide range of uses. Whether you're a bread lover or a vegetarian, it can help you create tastier, more nutritious food. Next time you make bread, noodles or other pasta, don't forget to add a little bit of gluten and experience the magic it brings!

I hope this article has given you a better understanding of gluten, and maybe next time you'll find that it will

 become an indispensable companion in your kitchen!