I think to their website examples I'll apply the primary critical thinking rule: Don't blindly believe anything someone tells you when they will benefit by your belief. I do not expect such dramatic results with common bread flour breads, but they are about right for whole wheat breads. Of course, commercial operations of mass production have special requirements and cannot take advantage or artisanal methods.
You know, bread in France is defined by law. The "bread decree" of 1993 sets strict definitions of bread labeled in various ways, but is mostly limited to wheat flour, salt, yeast and water. There are also specifications for rye and other flours that can be used for those types of breads.
When thinking about enhancers, especially gluten, remember that there are a number of factors that affect such things as texture, rise, hole size, etc. Gluten content is one, Kneading technique is one. Hydration is one. See what end product you want, study the many sources on the effect of these factors, and do some batches to zero in on what you want. It is almost certain that you can do anything you might want with nothing but wheat flour, salt, yeast and water.