Description
Seitan is a plant-based protein made by hydrating wheat flour, kneading to develop gluten, washing away starch, and simmering the protein matrix in broth.
Technical
During hydration, gliadin and glutenin form a viscoelastic network that traps water. Simmering at ~100 °C induces cross‑linking of gluten proteins and gelatinizes any residual starch, creating a dense, meat‑like texture. Salt or acidic components introduce ionic cross‑links that further strengthen the matrix.
Science
Primary Reaction
Gluten protein cross‑linking and starch gelatinization during simmering
Sensory Profile
Aroma ()
savoryumamiwheatbrothyearthynuttytoasted
Origin & History
Civilization
Japanese (borrowed from Chinese)