The properties and applications of Drei Hasen Vital Wheat Gluten:
In bread, and in biscuits in particular, Drei Hasen Vital Wheat Gluten contributes to a higher specific volume and improved crumb structure, thanks to its kneading tolerance and gas retention capacity. Especially in the case of low-sticky flours, the process of freezing or cooling dough, which is commonplace today, can cause disadvantageous quality changes. The addition of wheat gluten compensates for the disadvantages of fermentation interruption, thereby contributing to maintaining the required quality. When wholemeal, cereal bran or dietary fibre is added, the gas retention capacity is reduced; thereby the dough’s instability increases, and its workability decreases. The use of wheat gluten can also compensate for these disadvantages, too. What is more, wheat gluten has also proven itself in the production of pastry specialities such as wholemeal and rye rolls.