vital wheat gluten

Wheat protein including two a is glutenin; One is gliadin. One glutenin is divided into high molecular weight and low molecular weight, high molecular weight function is the largest, direct and wheat of strength degree relevant. Because the wheat of these polymer glutenin so it can make the noodles pie, etc.Wheat gluten is a food additives made from the gluten of wheat.Wheat gluten is an alternative to soybean-based meat substitutes such as tofu.
Vital wheat gluten is often used instead of meat in Asian, vegetarian, Buddhist, and macrobiotic cuisines. Simulated duck is a common use for wheat gluten. In some areas of the West, prepared wheat gluten is available only in Asian markets and health food stores, although gluten flour is commonly available in supermarkets.
In Asia, it is commonly found on the menus of restaurants catering primarily to Buddhist customers who do not eat meat.Although Seitan was first developed in China, it has historically been very popular in the cuisines of Japan and other East and Southeast Asian nations.
Wheat gluten, called miàn jīn in Chinese  as a meat substitute for adherents of Buddhism, particularly some Mahayana Buddhist monks, who are strict vegetarians.Miàn jīn is often deep fried before being cooked in Chinese cuisine, which confers a crispy rind that enhances the texture of the gluten.In Japanese cuisine, the traditional type of wheat gluten is called fu originated from Jiangnan dialect for 烤麩 (roughly pronounced khaw-fu).

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