Thewheat muscle, Also known asvegetable meat, is a food derived from the processing of wheat gluten mixed with different types of legume flour: lentil flour, lupine flour, pea flour, chickpea flour, soy flour ...
The legume flour is used in the formulation ofvegetable meat to soften the dough and make the finished product softer and not at all gummy. Thewheat musclethat we find on the market is certainly enriched with aromas and spices that are added directly to the dough. In preparing thewheat muscle, the mixture obtained is placed in an elastic food net (or in a sterile elastic gauze) and then boiled in a flavored broth.
What are the differences between theseitanand thewheat muscle?
Thewheat muscleit does not require special production processes: the dough obtained by mixing legume flour with pure wheat gluten is ready to be boiled. On the contrary, in preparing seitan at home you have to wash the dough over and over again. The seitan it is obtained from a strong flour, usually, at home, it is prepared starting from Manitoba flour which must be mixed for a long time with water to facilitate the formation of gluten, in addition, the dough obtained must be washed over and over to eliminate all water-soluble substances. The stick ofseitan, after a long series of washes, it is nothing but puregluten, or the starting element of thewheat muscle.
The preparation of thewheat muscleinvolves the addition of legume flours to pure wheat gluten. With this combination, an excellent blend of amino acids is obtained through mutual nutritional integration.
The origins of the wheat muscle they are Italian!
The wheat muscle it was conceived by Enzo Marascio around 1992 and its geographical origin is very precise and circumscribed: Calabria. Thewheat muscleit was presented to the whole world through the Calabria Pavilion in the scenario of Milan Expo 2015.
Wheat muscle, recipes
Wheat muscle, almost on a par with meat, can be prepared in different ways: sautéed, eaten fried, added to salads, browned, sliced to fill sandwiches or ground / smoothie to make meatballs.
Nutritional properties of wheat muscle
Thewheat muscleit is a good ally for those who follow a high-protein diet by providing high biological value proteins: wheat (and therefore gluten) is poor in lysine, an amino acid contained in legumes; on the contrary, legumes are deficient in the amino acids methionine and cysteine, two protein building blocks found in wheat.
Thewheat muscle it does not contain cholesterol and provides a small amount of saturated fat. In the lipid profile, polyunsaturated fatty acids appear, including linoleic acid (precursor of omega-six). When prepared with soy flour, wheat muscle also provides another important essential fatty acid (alpha linoleic), a precursor to omega-three.
As for the calorie intake, the estimates refer to data of around 140-150 kcal per 100 grams of product, a calorie content comparable to that of a very lean slice of meat.
To find out how to prepare thehomemade wheat musclewe refer you to the video below.
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