Wheat gluten gives yeast bread the highest rise, best shape and texture, and extended freshness. A small addition of this simple ingredient will vastly improve your baked bread and even increase the protein content. It will improve the texture and elasticity of the dough, helps retain the gas and steam from baking, and gives more volume to the baked bread. It can be especially helpful for baking bread made with whole-grain flours and coarse cereals. Wheat Gluten to flour will act as a binder in the finished product.
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