Hi. I have been adding this gluten to my dough recipe for a while, but I noticed that not many people mention using it here. I use KABF in Paula Deen's simple pizza dough recipe. I use it to get a little more chew, texture, and maybe flavor. I would like some input on this idea. Thanks
Welcome to the forum.
If you do an Advanced search of the forum using the expressions vital wheat gluten and VWG, you will get 13 pages of hits. The ingredient is also described in the forum's Pizza Glossary at http://www.pizzamaking.com/pizza_glossary.html#V
. There is even a tool, called the Mixed Mass Percentage Calculator, at http://foodsim.toastguard.com/
, that you can use to determine how much vital wheat gluten to add to a given flour to achieve a particular targeted protein content.
As for the use by our members of vital wheat gluten, the experiences are all over the place. Some members love it but others hate it. Its use is most appreciated by members who live outside of the U.S. where their flours can be lower in protein and quality than the flours available to us in the U.S. If you do a forum search and read some of the posts, you will see that there is very little about vital wheat gluten that has not been discussed on the forum.