What happens if I do not refrigerate it?
It may start to lose its potency.
How much should I use?
We recommend 4 tsp. per loaf but more can be used for heavier breads. Up to 2 tablespoons can be added per loaf.
Can I make bread out of 100% vital wheat gluten?
Why do you add Vitamin C to Vital Wheat Gluten?
Yeast likes an acidic environment. Adding Ascorbic Acid helps the yeast be more productive in the breads. It acts as a dough conditioner. It helps the yeast give your whole grain bread a better rise and gives it a finer, more regular and tender crumb.
What function does Ascorbic Acid perform in baking?
Industrial bakers categorize Ascorbic Acid as a flour ‘improver’ or dough conditioner. In the presence of oxygen, Ascorbic Acid becomes an oxidizing agent and the ‘improvements’ to which it contributes include:
Greater loaf volume
Finer crumb (i.e. smaller, more even cells/bubbles)
Increased tenderness of the crumb
Reduced crust thickness
The net result of Ascorbic Acid is to improve the ability of dough to retain gas (as seen by increased oven spring) and to yield bread with a finer (smaller average cell size) crumb cell structure. These changes also result in bread crumb that is softer to the touch yet has the resiliency to recover much of its original shape after compression.’ Baking Problems Solved, p 55, S. Cauvain & L. Young, Woodhead Publishing (2001)
Does the Vitamin C contain corn?
Does it contain Citric Acid or Sulfites?
Is Vital Wheat Gluten the same thing as Seitan?
No, Seitan is made from vital wheat gluten. To make Seitan, you mix powdered gluten, with spices and add water to make a dough. When the dough is steamed, baked or boiled it becomes chewy with a meat-like texture.