Wheat gluten flour

Wheat gluten flour is an ingredient derived from wheat that consists of pure protein extracted during the processing of flour. It is primarily used in cooking to improve the texture and elasticity of breads and baked goods, as it provides a large amount of gluten, the protein responsible for the characteristic structure and chewiness of bread.

This ingredient originates from the separation of gluten from wheat flour through a process that removes starch and other components, leaving a flour with a very high protein content. It is especially popular in the making of artisanal bread and in recipes that require a stronger and more elastic dough, such as sandwich bread, bagels, and some pizza doughs.

Properties:

• High protein content, primarily gluten.
• Increases the elasticity and structure of doughs.
• Improves the volume and texture of bread.
• It is an ally for those seeking breads with better crumb and consistency.

In different Latin American countries, wheat gluten flour may also be known as wheat gluten, wheat protein, or simply powdered gluten. It is important not to confuse it with regular flour, as it does not contain starch and its main function is to strengthen doughs.