Vital Wheat Gluten
₹700 / Kg
When used as an additive in baking, its purpose is to add elasticity to flours that would otherwise be low in gluten, such as whole wheat flour or rye. It improves the rise of the raw dough and also improves the texture and chewiness of the final product.
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Description
vital wheat gluten improves the texture and elasticity of the bread dough. It is responsible for the stretchiness of dough and for shapes that bake goods hold. It is used for producing dough’s, breads, rolls and pastries..