Knowledge of Vital Wheat Gluten

Wheat gluten, also called wheat meat, mock duck, gluten meat, or simply 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 dissolves, leaving insoluble gluten as an elastic mass which is then cooked before being eaten.

Wheat gluten is an alternative to soybean-based meat substitutes such as tofu. 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. Simulated duck is a common use for wheat gluten.

Bread bakers often add vital wheat gluten to bread dough to enhance the dough and improve the baked results of bread. Vital wheat gluten is especially beneficial when you add it to breads that contain whole wheat and rye grains because it produces higher and lighter loaves of bread. Because vital wheat gluten is pure protein derived from the wheat kernel, storing this grain is similar to storing any flour product.

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