Experiment #: How Much Difference In Yield Between Bread Flour At 127% Protein Vs All Purpose Flour At 117%
It really doesnt sound like much when you think about it, but I figured Id put it to the test. Every flour is different, so different brands may yield different results. For the purposes of my experiment, I used King Arthur brand flour in the U.S. since I have always had success with it.
I began again much the same as experiment #1: 450g of each flour in separate bowls, each hydrated with 236g of water. The resulting weight was again very similar after combining, and I evened them out as before to start at 670g each before washing. I washed in very much the same way as before, too: 3 times each in 3-minute increments, using cool water, then lukewarm, then cool. I noticed as I was washing that the bread flour got to the consistency and water clarity that I was aiming for faster than the AP flour. For those of you who like to get things done as quickly as possible, thats worth noting.
The price of flour varies greatly from region to region and across the globe. If cost is a factor for you and AP flour is significantly cheaper where you live, you could potentially just add just a little more flour to your initial dough ball when starting out.
Personal note: I believe I should experiment with this a few more times to see if I get similar results. If I do, I will update all of my washed flour recipes with this information to hopefully help everyone achieve the best results they can get!
Read more:
How Does Vital Wheat Gluten Improve Bread Doughs
Gluten is what provides structure to bread. When sufficiently hydrated, gluten becomes a cohesive network that’s viscoelastic, meaning it becomes both extensible and also elastic .
These two, contradictory properties are the reason why gluten is so important for yeast-raised breads. As yeast organisms produce carbon dioxide in the dough, gluten’s extensible nature means it can inflate to accommodate the production of the gas, whereas its elastic nature means it’s strong enough to trap and retain that gas without breaking, resulting in a risen loaf that’s light and chewy, not hard and dense.
Since gluten is produced by hydrating wheat proteins, specifically the proteins glutenin and gliadin, the amount of protein in a given wheat flour will determine how strong the gluten network becomes when made into a dough. Different wheat flours contain different amounts of protein: Cake flour, for example, has a relatively low amount of protein , which leads to tender and soft pastries and cakes. Bread flour, on the other hand, has a higher protein percentage , allowing it to make extra chewy and elastic loaves.
King Arthur Flour Keto Wheat Flour Blend 16 Oz
- April 27 2023 Best By
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Perishable items generally have shorter “Best By” dates. Although our warehouse is fully air-conditioned, these more fragile items are put in cold storage for maximum freshness.
Our receiving department does its best to verify and then enter the correct “Best By” dates for all incoming products. However, discrepancies do occur from time to time. This being said, the exceptionally high turnover at iHerb ensures that our inventory is among the freshest in the industry.
- Date First Available: April 8 2021
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- Product Code: KNG-06008
- 6.15 x 5.95 x 2.65 in, 1.035 lbSwitch to Metric units
- 1-to-1 Substitute for All-Purpose Flour
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- 17 g Protein Per Serving
- Perfect for Breads, Muffins, Pizza, and as a Dredging Flour
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*8 g Total Carbs – 4 g Dietary Fiber = 4 g Net Carbs.
Also Check: Is Gluten Free Wheat Free
This Handy Little Powder Can Help You Create Everything From Wow
Hayley Sugg is a food writer with a passion for culinary history, recipe development, and plant-based content. She has almost a decade of experience creating helpful articles, healthy recipes, and engaging social media posts for food websites, including Allrecipes, Cooking Light, and MyRecipes.
In a time when it seems as though many people are actively avoiding gluten, you may have noticed what seems like a peculiar product in the baking aisle of your grocery store: vital wheat gluten. This powdery substance is protein-packed, vegan-friendly, and ready to transform how you bake. Read on to learn more about what makes vital wheat gluten so special.
While It’s Not A Perfect Fix In All Cases Vital Wheat Gluten Can Help All
From the dawn of civilization to “in these uncertain times,” bread has been a staple of the human diet, and cultures the world over have discovered the culinary magic of applying heat to a dough made from ground wheat and water. But one lesson that all of us have had reinforced by the coronavirus pandemic is there’s bread, and then there’s good bread. Whether you can no longer patronize your favorite local bakery, or whether you, like millions of others, have gotten on the sourdough bread train, or even if you’ve taken this extended period at home as an opportunity to undertake a few baking projects, you know that not all breads are equal.
And if you’ve found your homemade bread to be less chewy and crusty than some of the boules you’re used to buying from good bakeries, particularly if you’ve found yourself unable to buy bread flour, which many recipes call for, there’s a commonly used ingredient that might improve the bread you’re making at home: vital wheat gluten.
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Adding Vital Wheat Gluten To Bread Flourhow Much
Ive been baking bagels successfully for years. But lately I can not find Hi-Gluten flour due to the current health crisis. My question is:
How much Vital Wheat Gluten should I add to my King Arthur bread flour to raise it to approximately 14%?
Is there a formula or is experimentation the only course of action?
Thanks in advance for any help provided.
Gordon Powell
Both bread flours from KA come to 12.7%. There is an artisanal bread flour thats lower coming in at 11.7%. So assuming yours is 12.7% and you want 500g of 14% protein bread flour then heres the result
In the paragraph labeled High Gluten Flour, youll find instructions and a link to an online calculator made by @djd418 for figuring out how much VWG to add to your flour.
Naturally leavened panettone is an epic adventure in baking, worth mastering and repeating even outside the holiday season. With this recipe’s clear instructions and well-tested strategies, you can enjoy the airy soft crumb and scrumptious fruity…
Bread-baking minds must think alike! Minutes before receiving you response I stumbled onto the Flour Math calculator site. I am now a very happy baker.
Thanks again for your thoughtful response.
Gordon
Thanks so much for the link.
Abe also pointed me to a different calculator. It will interesting if they agree.
Its difficult to get perfect so I adjusted it a tad for more accuracy.
Let me know if its the same as the other calculator.
Hope this helps!
Vital Wheat Gluten: What Is It And When Should It Be Used
True BrewsBrew Better Beerher website
Every once in a while in our baking, we come across a recipe that calls for a tablespoon or two of vital wheat gluten. Since its almost always listed as optional and since the ingredient was hard to find, it took us a while to catch on to what we were missing!
Vital wheat gluten is like a super-powered flour that is all gluten and very little starch. Its not technically flour itself, but its made from wheat flour that has been hydrated to activate the gluten and then processed to remove everything but that gluten. Its then dried and ground back into a powder.
Because its almost pure gluten, a little goes a long way to improving the elasticity and rise of the raw dough and the crumb and chewiness in the final loaves. Most baking sources recommend about one tablespoon for every 2-3 cups of flour.
You can add vital wheat gluten to any bread recipe, but its especially effective when baking with low-protein flours like whole wheat and rye or in recipes with a lot of extra ingredients added in like nuts, dried fruit, or seeds. We add a few tablespoons of vital wheat gluten when a recipe recommends using high-protein bread flour but all we have is regular all-purpose flour, as with bagels and some artisan breads.
We also recently discovered that vital wheat gluten is the primary ingredient in seitan! Be sure to stock up if you want to start making this at home.
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Perfect For Baked Goods Requiring Extra Strength
This unbleached flour is milled from the finest 100% hard red spring wheat to give an extra chew to your bread and a higher rise to your whole-grain loaves. As the highest-gluten flour around , it’s key to helping you bake lusty, chewy artisan breads and whole-grain breads with a hearty, lofty texture. It’s good for breads that require long fermentation like no-kneads and great for dense, chewy breads like bagels, crusty rolls, artisan hearth breads, and pizza crusts adding a toothsome quality and a bakery-worthy interior. Higher protein flour absorbs more liquid than other flours so when subbing in a recipe, add about 1 tablespoon or more extra liquid for each cup of High Gluten Flour to produce dough the called-for consistency.
Read the blog: No-Knead Harvest Bread
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Vital Wheat Gluten Substitutes
No vital wheat gluten? No problem. There are a few substitutes you can use instead.
- Xanthan gum: This food thickener made from bacteria is probably your best bet for a sub. It’s usually vegan and adds structure to gluten-free dough. Use about ½ a teaspoon of xanthan gum for every cup of flour your recipe calls for or for every tablespoon of vital wheat gluten.
- Protein Powder: If you’re using vital wheat gluten as a source of protein, you can use protein powder instead. However, this won’t work for baking projects, as it doesn’t add much structure.
- Eggs: In a pinch, eggs can help add structure and integrity . Use one egg for every cup of flour your recipe calls for or for every tablespoon of vital wheat gluten.
Testing Vital Wheat Gluten
Seeing as one of the challenges so many of us have faced during quarantine is to find bread flour , we thought it would be useful to our readers to test how well it works to substitute vital wheat gluten for some of the total flour in a few of our recipes that call for bread flour. And since we aren’t able to work in our test kitchen, I enlisted the help of Kristina Razon, our office manager , and Vicky Wasik, our visual director, to do side-by-side tests of specific recipes I also conducted a test of my own.
Vicky tackled Kenji’s no-knead focaccia using Gold Medal Blue Label all-purpose flour, which has a protein content of 10.5% Kristina took on Stella’s dinner rolls using Gold Medal Blue Label and I tested Sasha’s focaccia recipe using Hecker’s all-purpose flour, which has a protein content of 11.5%.
Despite the fact that commercial vital wheat gluten is typically about 73% protein, Migoya suggested that you can treat vital wheat gluten as effectively being 100% protein in the context of approximating bread flour’s strength with all-purpose flour, so we adopted that assumption for these tests.
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What Is Vital Wheat Gluten
Although it’s not technically flour, vital wheat gluten is a flour-like powder that contains nearly all gluten and minimal starch. It’s made by hydrating wheat flour, which activates the gluten protein, and it is then processed to remove everything but the gluten. It’s afterward dried out and ground back into a powder again.
How To Store Vital Wheat Gluten
Vital wheat gluten lasts for several years when packaged and stays fresh for up to six months once opened. So if you’re making big batches of seitan, feel free to buy in bulk, but if you’re just adding a spoonful to occasional baking recipes, it’s better to get a smaller bag. Vital wheat gluten can be found in the baking aisle of some well-stocked health food stores, and it can also be purchased online.
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