Difference between revisions of "Category:Information science"
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| − | + | Seitan is coagulated wheat pertoin. I can see why this would confuse people used to using it, because while it *is* derived from wheat, it is pretty much pure gluten (protein) and wouldn't carry the same carb threat that other grain products would. It is not a super-processed food anyone could make it in their own kitchen by super-kneading dough until it is extremely rubbery and the starch and bran can be washed out. The texture is about like cheese curds, and it absorbs flavored readily. | |
Revision as of 09:15, 28 June 2012
Seitan is coagulated wheat pertoin. I can see why this would confuse people used to using it, because while it *is* derived from wheat, it is pretty much pure gluten (protein) and wouldn't carry the same carb threat that other grain products would. It is not a super-processed food anyone could make it in their own kitchen by super-kneading dough until it is extremely rubbery and the starch and bran can be washed out. The texture is about like cheese curds, and it absorbs flavored readily.
Subcategories
This category has the following 5 subcategories, out of 5 total.
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Pages in category "Information science"
The following 42 pages are in this category, out of 42 total.
