What is wheat gluten?
wheat gluten is mass -like vegetarian food product, sometimes called seitan, false duck, sticky meat or wheat meat. It is made of gluten or protein part of wheat and is used as a substitute for meat, often to imitate the taste and texture of the duck, but also as a substitute for other poultry, pork, beef and even seafood. The wheat gluten is produced by rinsing wheat flour in the water until it has stung from the gluten and wash away.
wheat gluten has a long history in China, where it has been eating since antiquity. Maybe it originated as a meat substitute for vegetarian Buddhists. In China there are three main varieties of seitan: oily, stewed and roasted spongy gluten. Oil or oil fried variety is deeply fried on small balls and sometimes larger balls filled with tofu or meat. Small balls are sometimes sold as imitation abalone and are commonly served with mushrooms or cooking in soup or stew.
steelplake is usually in the form of shape kLobasses, although its larger blocks can be sold as a false ham. The product similar to sausages is dense and can be cut or torn into strips before use in recipes. The roasted spoon of gluten is produced by fermentation and baking or steaming raw gluten. It can be sold fresh, frozen or in cans or bottles and sometimes marinated peanuts or mushrooms. The baked spoon of gluten is the most absorbed variety and has a soft juicy texture.
On the Japanese markets, wheat gluten is usually sold either raw or dry baked. The raw variety is mixed with sticky rice flour and millet and shaped into blocks, often chopped into news and colored shapes. It is also used in confectionery called Fu-Manju, in which the gluten of wheat is harmonized, filled with a sweet filling, wrapped in leaves and steamed. Dry baked diversity of wheat gluten is sold with baking powder and sold in hard, crouton-similar pieces that are usually added to the soup to lend the texture.
wheat gluten is the basis of a macrobiotic diet that emphasizes the avoidance of refined foods and consumes a balanced diet of locally grown foods according to the period of year and gender, age and health. In the Western world, gluten wheat is usually associated with macrobiotic or vegetarian diets. It is usually available on Asian markets and health food stores, although more and more can be found in supermarkets. It is often sold as ready to eat or in shapes resembling meat products such as ribs and patties.