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Wheat gluten 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. The name seitan (UK: /ˈseɪtæn/, US: /-tɑːn/; Japanese: セイタン) is now widely used in vegetarian, vegan, wholefood and macrobiotic circles for wheat gluten dishes. It is also known as miàn jīn (Chinese: 面筋), milgogi (Korean: 밀고기), wheat meat, gluten meat, vital wheat gluten or simply gluten. Wheat gluten is an alternative to soybean-based foods such as tofu, which are sometimes used as meat analogue. Some types of wheat gluten have a chewy or stringy texture that resembles meat more than other substitutes. Wheat gluten is often used instead of meat in Asian, vegetarian, Buddhist, and macrobiotic cuisines. Mock duck is a common use for wheat. Wheat gluten first appeared during the 6th century as an ingredient for Chinese noodles. It has historically been popular in the cuisines of China, Japan and 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.
References
- Shurtleff, William; Aoyagi, Akiko; Huang, H.T. (2014). History of Soybeans and Soyfoods in China and Taiwan, and in Chinese Cookbooks, Restaurants, and Chinese Work with Soyfoods Outside China (1024 BCE to 2014). Soyinfo Center. pp. 2478–2479. ISBN 978-1-928914-68-6. https://www.soyinfocenter.com/pdf/176/Chin.pdf.
- Anderson, E. N. (2014). "China". Food in Time and Place. University of California Press. p. 44. ISBN 978-0-520-95934-7.
- Oxford English Dictionary. seitan, n. DRAFT ENTRY Dec. 2004. Online edition. Retrieved 2008-02-19.
- Shurtleff, William; Aoyagi, Akiko (2011). History of Erewhon – Natural Foods Pioneer In The United States (1966-2011): Extensively Annotated Bibliography and Sourcebook. http://www.soyinfocenter.com/pdf/142/Erewhon2.pdf.
- Jacobs, Barbara; Jacobs, Leonard (1987). Cooking with Seitan: Delicious Natural Foods from Whole Grains. New York, NY: Japan Publications. ISBN 9780870406379.
- Bates, Dorothy; Wingate, Colby (1993). Cooking with Gluten and Seitan. Summertown, Tennessee: The Book Publishing Company. ISBN 0913990957.
- Thekitchn.com Vital Wheat Gluten; The Kitchen; website; accessed October 2016 http://www.thekitchn.com/vital-wheat-gluten-what-is-it-84612
- "Import Alert IA9926: Detention without physical examination of wheat gluten due to the presence of melamine". US Food and Drug Administration. https://www.fda.gov/ora/fiars/ora_import_ia9926.html.
