What You Need to Know
Seitan production involves the separation of wheat gluten from wheat starch through a process of rinsing and washing, resulting in a chewy texture and elasticity due to its high glutenin content.
Steps
- 1.
Mianjin (面筋) (China): Forms the protein base for Buddhist vegetarian dishes
- 2.
Fu (麩) (Japan): Essential in shojin ryori (temple cuisine) as meat substitute
- 3.
Seitan schnitzel (Germany): Western adaptation using kneaded gluten for breaded cutlets
The Science
Primary Reaction
starch removal