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Wheat gluten is an alternative to soybean-based foods, such as tofu, which are sometimes used as a meat alternative. 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, vegan, Buddhist, and macrobiotic cuisines. Mock duck is ...
Gluten is often used in imitation meats (such as this mock duck) to provide supplemental protein in vegetarian diets. Gluten, especially wheat gluten (seitan), is often the basis for imitation meats resembling beef, chicken, duck (see mock duck), fish and pork.
Retrieved from "https://en.wikipedia.org/w/index.php?title=Vital_wheat_gluten&oldid=1040760610"
Plus, there are whole wheat flours, gluten-free flours, and nut-based flours. Knowing the flavor and texture of these flours is vital for making your baked goods a success. So before you break out ...
Wheat gluten flour. Gluten is the seed storage protein in mature wheat seeds (and in the seeds of closely related species). It is the sticky substance in bread wheat which allows dough to rise and retain its shape during baking. The same, or very similar, proteins are also found in related grasses within the tribe Triticeae.
Nutrition (Per 2-slice serving): Calories: 45 Fat: 0.5 g (Saturated fat: 0 g) Sodium: 95 mg Carbs: 9 g (Fiber: 3 g, Sugar: 1 g) Protein: 2 g "Yes, it may be low in calories and carbs, but this ...
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