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Post by Silver on Oct 1, 2022 13:36:15 GMT 1
If I add sufficient of a product called "Vital Wheat Gluten" to All Purpose Flour (AP) will it be transformed thereby into a standard High Gluten Flour (such as for a Pizza Dough, or an Italian Bread)?
Would about 1 level TBSP of VWG per level metric cup of AP Flour be about right?
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Post by Silver on Oct 1, 2022 13:56:58 GMT 1
I see where Vital Wheat Gluten is typically ~75%-80% protein, so 1 TBSP per cup should add ~4% extra protein to AP Flour.
Assumption: AP Flour = 10 % Protein (on avg.)
Assumption: VWG = 77% Protein (on avg.)
Given: 16 TBSP in a cup
(1 TBSP × 77% + 16 TBSP × 10%) ÷ 17 TBSP = 13.94% Protein (or an increase of ~4%)
And 14% Protein seems about right for a typical High Gluten Flour...
This is a shelf space saver if it works. No need to stock both AP and HG Flour.
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Post by deepfriednew101 on Oct 1, 2022 15:55:45 GMT 1
It will Help But Also make sure you have a Leveling Agent Yeast, Cream of tarter, Soda ETC
You need a Item to activate the flour and Spice and Herbs to get a Pop in the Flour or Gases to accumulate for the Corn flake effect.
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