How much gluten should I add to maida flour for bread, and how?
Flour you get in India needs additional gluten. My question is whether I need to add 1 teaspoon or 1 tablespoon of gluten to 1 cup of flour in a bread machine.
Also, how do I add it? Do I place the gluten along with the yeast in a hollow in the centre of the flour?
Best Answer
You can, but you'll likely get better results if you mix it together with the flour before you put it into the machine. As soon as gluten is exposed to moisture it will start to uncoil, mixing ahead of time will make sure it's evenly distributed when that happens.
As for how much to add I am not sure, it depends on the product and how much protein is in the flour already. I'd start with a teaspoon and add more if it is needed in future recipes.
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How much gluten do I add to Maida?
The standard gluten/flour ratio is 1 tbsp. (15 ml) for every 2 to 3 cups (473 ml to 711 ml) of flour. Mix in the vital wheat gluten before you add the other dry ingredients once you have determined how to add gluten to flour.How much gluten should I add to a bread recipe?
The recommended ratio is one tablespoon of vital wheat gluten per two cups of flour. This is especially helpful for bread recipes using low-protein flour varieties, such as whole wheat, rye bread, or bread recipes with lots of mix-ins, like nuts or fruits, to provide more structure and stability.How much gluten should I add to all-purpose flour to make bread flour?
Measure out 1 cup all-purpose flour (4 1/2 ounces or 129 grams). Remove 1 1/2 teaspoons (1/8 ounce or 4 grams). Add 1 1/2 teaspoons of vital wheat gluten (1/8 ounce or 5 grams). Whisk or sift to combine.Can you add gluten to flour to make bread flour?
Doing a little bit of math, you can add vital wheat gluten to approximate bread flour, which should have at least about 11.5% protein."Science: What is Gluten? Here's How to See and Feel Gluten
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