Sum of Vital Wheat Gluten

Gluten is a vital wheat protein obtained by extraction from wheat. Gluten is composed of gliadin responsible for viscosity and glutein giving products flexibility. Gluten, or wheat flour extract, and a small amount of water are all you need to prepare at home with seitana.

Pure wheat gluten is used in bakery to improve and stabilize the quality of flour, especially from poorer grains - because gluten binds water, adding it to flour improves water absorption and improves the performance of dough and bread; At the same time, the addition of gluten improves the ability to produce and retard gases in the dough, resulting in more air bubbles resulting in higher volume, more delicate pulp and longer shelf life. To improve bread growth, lengthen its freshness and dough flexibility, add 1 teaspoon of gluten per 1 cup of flour.

Recipe for home seitan

Seitan is a component of the macrobiotic diet of the Far East, and because of its popularity, Asian cuisine is sometimes referred to as "Chinese meat".

To prepare the dough you need 1 glass of gluten and 3/4 cup of cold water. Mix ingredients together and knead dough (consistency for dumplings). Cut the dough into slices (like dumplings :)) and cook for an hour in a well-stocked broth (do not regret your favorite supplements, use savory, bay leaf, allspice, pepper, salt and dried vegetables. In addition, freeze it in oil and spices and bake in the oven like a roast.