Ingredients for Dough Enhancer
- Nonfat Dry Milk Powder
- Gluten
- Powdered Ginger
- Dry Pectin
- Unflavored Gelatin
- Lecithin Granules
- 1 teaspoon ascorbic acid (Vitamin C)
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How to Make Dough Enhancer
- In a medium bowl, thoroughly combine the vital wheat gluten, powdered milk, ascorbic acid, and salt.
- Transfer the mixture to an airtight container and store in the refrigerator. This will keep for several months.
- When baking: For whole wheat bread, add 3 tablespoons of dough enhancer to your recipe. For white bread, use 1 teaspoon. For rye bread, add 3 1/2 tablespoons.
- Proceed with your regular bread recipe. Enjoy the improved texture and extended freshness!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
250g
Fat
3g
Carbs
21g