Wheat gluten

Wheat Gluten

Wheat gluten, also known as seitan, is a food made from gluten, the main protein of wheat. It is made by washing wheat flour dough with water until all the starch granules have been removed, leaving the sticky insoluble gluten as an elastic mass, which is then cooked before being eaten.

History

The concept of wheat gluten comes from ancient China, where it was developed by Buddhist monks as a substitute for meat. It has been consumed in Asian countries for centuries, either as a main dish or a side dish. In the West, it has gained popularity as a high-protein, low-fat alternative to meat.

Production

The production of wheat gluten involves the hydration of wheat flour to form a dough. This dough is then washed in water to remove the starch, leaving behind the gluten. The gluten is then cooked, either by boiling, steaming, or baking, to create a chewy, meat-like product.

Nutrition

Wheat gluten is high in protein, with a 100-gram portion providing about 75 grams of protein. It is also a good source of iron, calcium, and phosphorus. However, it is low in lysine, an essential amino acid, and should not be relied upon as a sole source of protein.

Uses

Wheat gluten is used in a variety of dishes, including stir-fries, soups, and stews. It can also be used as a meat substitute in vegetarian and vegan diets. In baking, it is used to strengthen the elasticity of dough and improve the texture of bread.

Health Concerns

While wheat gluten is safe for most people to eat, it can cause problems for those with celiac disease, wheat allergy, or non-celiac gluten sensitivity. These individuals should avoid wheat gluten and other sources of gluten in their diet.

See Also

• Gluten-free diet
• Vegetarian cuisine
• Veganism