20 апр. 2021 г. · The seitan you get from the washed flour method should have very nearly the amount of protein the starting flour had. The goal of washing the ...

9 янв. 2022 г. · Yes you are correct, washing leads to a dramatic increase in protein content of the finished product. The percentage of protein really depends ...

23 авг. 2023 г. · ... starch based on average protein content of seitan/vital wheat gluten. Plain seitan and VWG tend to be about 70-80% protein, so for 100g ...

26 июн. 2023 г. · Always remember that with seitan, you're working with gluten. Gluten is the structural protein that comes from flour and it's a real piece of ...

31 июл. 2021 г. · Make sure you use bread flour, or any flour with a high protein content. The more protein, the more gluten, therefore the more seitan. VWG ...

10 июл. 2024 г. · How can seitan contain 75gm protein per 100 gm when all purpose flour used to make it in wash method just has about 10-12 gms of protein in it?

23 янв. 2022 г. · Does the end result differ much? I understand you wash the starch out of the flour in the washed version to leave the gluten (protein) behind.

21 апр. 2022 г. · And my flour has 10g of protein per 100g. If I was you I'd calculate it by taking the original weight of your flour and calculating how many ...

8 дек. 2023 г. · After I boil the seitan in the broth and leave it in the fridge overnight, while the outside layer of the seitan might have some of the broth flavour, the ...

6 июл. 2024 г. · So, I used 500g of all-purpose flour (12% protein) and 375 ml of water, mixed them until homogenous and left it to rest for 5-10 minutes.