Editing Gluten (section)

===Imitation meats===
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{{Further|topic=the use of gluten in cooking|Seitan}}
[[File:Wheat gluten (vegetarian mock duck) 2007.jpg|thumb|alt=Photo of vegetarian "mock duck" made of wheat gluten in a brine with seasonings.|Gluten is often used in imitation meats (such as this mock duck) to provide supplemental protein in vegetarian diets]]

Gluten, especially [[wheat gluten (food)|wheat gluten]] (seitan), is often the basis for [[Meat analogue|imitation meats]] resembling [[beef]], [[Chicken (food)|chicken]], [[Duck (food)|duck]] (see [[mock duck]]), [[Fish (food)|fish]] and [[pork]]. When cooked in [[broth]], gluten absorbs some of the surrounding liquid (including the flavor) and becomes firm to the bite.<ref>{{cite book |last1=Bates |first1=Dorothy R. |last2=Wingate |first2=Colby |title=Cooking with Gluten and Seitan |date=1993 |publisher=Book Publishing Company |isbn=978-0-913990-95-7 |page=128 }}</ref><ref>{{cite web |url=http://vegannomnoms.net/2011/03/how-to-make-seitan-an-illustrated-guide.html |title=How to Make Seitan: An Illustrated Guide |last=Abramowski |first=Nicole |date=11 March 2011 |website=Vegan Nom Noms |access-date=8 December 2014}}</ref> This use of gluten is a popular means of adding supplemental protein to many [[vegetarian]] diets. In home or restaurant cooking, wheat gluten is prepared from [[flour]] by kneading the flour under water, agglomerating the gluten into an elastic network known as a [[dough]], and then washing out the [[starch]].<ref name=shewry1/>