Description
Wheat gluten,also called vital wheat gluten,wheat gluten meal,wheat
gluten concentrate,seitan,wheat meat,Mock duck,gluten meat,or
simply gluten, is a food made from the gluten of wheat.It is made
by washing wheat flour dough with water until the starch
dissolves,leaving insoluble gluten as an elastic mass which is then
cooked before being eaten.
wheat gluten is an alternative to soybean-based meat substitutes
such as tofu.Some types of wheat gluten have a chewy and stringy
texture more like that of meat than most other substitues.Wheat
gluten is often used instead of meat in Asian,vegetarian,buddhist
and macrobiotic cuisines.Simulated duck is a common use for wheat
gluten.
Wheat gluten is most popular in Japan and China, where it was first
developed, as well as in the cuisines of other East and Southeast
Asian nations. In Asia, it is commonly found on the menus of
restaurants catering primarily to Buddhist customers who do not eat
meat.
Seitan was first popularized in western nations during the second
half of the *0th century through its promotion by proponents of the
macrobiotic diet.In some areas of the West, prepared wheat gluten
is available only in Asian markets and health food stores, although
gluten flour is commonly available in supermarkets.
Application:
1,Bread: Add 1% to 3% of wheat gluten (depending on gluten content
of flour) to increase dough strength, viscoelasticity,
extensibility and stability, keep gases generated in proofing
period, control expansion and keep uniform volume. Gluten is
renowned for maintaining form, improving bread quality, prolonging
aging time and providing nourishment and is totally distinctive
from other chemical gluten agents!
2,Instant noodles, longevity noodles, noodles: Add 1% to 2% of
wheat gluten to increase the toughness of noodles. The processing
noodles are renowned for being uneasy for breakage, boiling and
soaking for a long time, pliable and delicious.
3,Meat products such as ham sausage, sandwich and luncheon meat:
Wheat Gluten is the best caking agent and filling agent for meat
products and especially can replace lean meat in part when
