Gluten (gluten) for bread dough

[Gluten (gluquin) for bread dough]

Gluten (gluquin) for bread dough

In baking, this yellowish powder with a moisture content of 9 ... 12%, along with ascorbic acid, is used as an improver. When added, "difficult" breads with a high fiber or rye flour content are baked without problems and the desired volume is obtained at the output.
In baked goods, dry gluten is used for a variety of purposes, so it is made in granules of various sizes.

Benefits of gluten:
- increases the strength of flour and mass tolerance. When, for example, 2% gluten is added to typ W 120 flour (low quality bread flour W 100-140 P / L 0.35-0.45 dry gluten 5-7%), the flour already reaches typ W in strength 160. True, this also increases the strength of the mass, that is, its resistance during kneading, cutting and molding, which negatively affects the molding of bread such as long (60 ... 70 cm) baguettes.
- increases the moisture absorption capacity of flour;
- the volume of bread at the exit increases;
- allows the use of a larger amount of rye flour or cereal flour with a high fiber content;
- strengthens the sidewalls of sandwich-type bread (pain de mie). One of the problems that bakers often face when making this type of bread is that pain de mie often falls off after it cools down (they seem to fall inward). There may be several reasons: the bread was not baked, after baking it was left in the form for a long time, or simply flour with a low protein content was used. If the problem is caused by the quality of flour, then it is easy to fix it, you just have to add 1 ... 4% dry gluten to the "bad" flour. After that, baked tin bread will not only stop falling off the walls, but when cutting pain de mie it will crumble less, it will be better stored and its crumb will remain fluffy for a long time.
- strengthens the structure of hamburger buns or other small products with a high fat content, so that the products do not wrinkle after baking.

Things to remember to use gluten correctly:

- gluten is added only if the flour is weak or the recipe contains a high content of fat and sugar, as well as if there is a large amount of fiber in the dough;

- before using, gluten must first be mixed with all other dry components and only then pour water or other liquid components, otherwise, in direct contact with the liquid, lumps form, which then will be impossible to cope with;

- when using gluten, it is necessary to increase the amount of water indicated in the recipe, in a water-gluten ratio of 150: 100;

- the more gluten we add, the more we knead. When adding 2% gluten, the kneading time must be increased by 15%;

- With the addition of 1% gluten, the mixture increases its protein percentage by only 0.6%. So, if you add 1% gluten to flour with 13%, we get a mixture with 13.6% protein content.

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The following guidelines have been developed for the use of dry gluten:
- to improve the physical and rheological properties of the dough and the quality of bread from wheat flour, add up to 2% dry gluten;
- to improve the structure of porosity and the specific volume of bread during the processing of flour with low baking properties, the amount of dry gluten can be 4-6% by weight of flour;
- for the development of new types of products enriched with vegetable protein, the amount of dry gluten can be increased in the range from 20 to 40% by weight of flour.

In the EU countries, it is considered advisable to add European wheat varieties to flour (the average content of dry protein in it is about 10%, which corresponds to 23-25% of crude gluten) from 1 to 2% of dry gluten by weight of flour.
This increases the water absorption during kneading the dough, improves the physical and rheological properties of the dough, as well as the physicochemical and organoleptic indicators of the quality of bread, and the baked bread is obtained in such a way that its quality corresponds to bread made from wheat varieties with a protein content (dry) of 14- 15%.
In addition, the yield of finished products increases, the shelf life of freshness; the structural and mechanical properties of the crumb are improved.

Dry gluten (gluten) is a natural ingredient, so there is no limit to its amount when used as a supplement. When producing special types of bread, dry gluten is applied in an amount of 10% or more to the flour mass.

Do-it-yourself panifarin (Orshanochka)

Making our own gluten (panifarin)

Hello.
I recently bought gluten. I bought it in a store selling large lots (that is, in tons). They brought it right away three days later, I wanted to add it to flour for baking Easter panettone cakes. They brought it casually poured into a bag, they didn't even bother to tie it. Of course, the Easter cakes were already baked without him, but I still took it, I bake bread with sourdough, the temptation was too great to try bread with added gluten. When baking bread, I added a tablespoon with a slide of gluten per 500 grams of flour. I did not notice any changes in the bread for the better, moreover, over the bottom crust, the bread turned out to be compacted, as if not rising. Maybe they didn't bring me gluten at all? How should it look? They brought me something very similar to flour, grayish with a slightly specific smell, how can I understand whether it is gluten or not?