"Raj V" > wrote in message
...
> Under what conditions would one use "Vital Wheat Gluten" in a bread
> recipe?
> I haven't looked at bunches of recipes, but I've never seen one that used
> this ingredient.
>
> TIA
> Raj

VWG is also used in greater amounts to make low carb "bread". By using a
high proportion of VWG (which is essentially protein) you can reduce the
starch content of a loaf.

I've had the unfortunate experience of creating a low carb recipe for the
bakery I work at -- the dough is like rubber and behaves quite strangely.
VWG is a terrible product, IMO, and should rarely be used. Even heavy seeded
multi-grain breads can be made without VWG if you're careful.

Trevor