Vital wheat Gluten or Dough Enhancer

I have been asked several times about 'vital wheat gluten' and 'dough enhancers' Here is the difference.

Vital Wheat Gluten is the protein found in the whole wheat flour.
It helps dough develop structure.

Dough Enhancers are generally consisting of a mix of barley malt, ascorbic acid and a vital wheat gluten. Dough enhancer is generally used in bakeries in their pastries. It sometimes leaves that 'store purchased' after-taste.

Malt-helps to develop taste and browning
ascorbic acid-gives yeast a boost
vital wheat gluten- develops structure

When wheat flour has the bran and germ removed, you have your white flour. It is lighter and easier to raise but you loose a lot of nutrients and it has to have them added back to the flour before sold. Germ and bran keep the gluten from fully forming because of the sharpness, not allowing it to rise as well.

By adding a vital wheat gluten or dough enhancer to your whole wheat/rye breads, you will gain back that rising power and stretching ability without the breaking. You generally only need one rounded tablespoon of wheat gluten to a 2 loaf recipe (aprox. 6 cups flour).

Honey whole wheat bread is generally a slower riser because honey and molasses seem to retard yeast growth as compared to using the same amount of packed brown sugar. Use 1 tsp yeast per one cup whole wheat flour (1 Tablespoon per 3 cups-1 loaf) if you don't use a wheat gluten.

If your bread flattens while cooking it is generally due to over-rising or because your heat is a little too low. Have your oven 325-350 degrees. My oven seems to be a little hotter so I generally bake my breads at 325-335 degrees. You will have to experiment with your individual ovens to see what works best for you.

Hope this helps you. Happy baking.