Wheat gluten (food)

Wheat gluten (food)

Wheat gluten, also known as seitan (Japanese), mianjin (Chinese), or simply gluten, is a food made from the protein found in wheat. It is a popular meat substitute in vegetarian and vegan diets due to its high protein content and meat-like texture.

History

The use of wheat gluten as a food dates back to the 6th century, when it was used by Buddhist monks in China as a vegetarian substitute for meat. It was later introduced to Japan and other parts of Asia, where it became a staple in many traditional dishes.

Production

Wheat gluten is produced 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.

Nutrition

Wheat gluten is high in protein and low in fat, making it a nutritious alternative to meat. However, it is not suitable for those with Celiac disease or a gluten intolerance, as it contains gluten, the protein that causes these conditions.

Culinary uses

Wheat gluten can be used in a variety of dishes, including stir-fries, soups, and stews. It can also be used as a meat substitute in dishes such as vegetarian burgers and sausages.

See also

• Gluten-free diet
• Vegetarian cuisine
• Veganism