Talk:Seitan

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On 6 August 2021, it was proposed that this article be moved from Wheat gluten (food) to Wheat gluten. The result of the discussion was moved.

Requested move[edit]

The following is a closed discussion of the proposal. Please do not modify it. Subsequent comments should be made in a new section on the talk page. No further edits should be made to this section.

The result of the proposal was not moved. --BDD (talk) 20:11, 5 December 2014 (UTC)[reply]

Wheat gluten (food) → Seitan – As a food product, I believe that "seitan" is more commonly used than "wheat gluten". It is difficult to compare on Google Books and Google News because "wheat gluten" is quite often used to refer to gluten (as in the protein, not the food). Plus, naming this article "seitan" will help avoid any confusion between gluten (the food) and gluten (the protein). Michipedian (talk) 23:03, 26 November 2014 (UTC)[reply]

Note. The 2005 move the other direction was explained as "Seitan is specific to macrobiotic cooking but 'wheat gluten' can encompass all foodstuffs made from wheat gluten; there is consensus on 'discussion' for move." Dekimasuよ! 03:31, 27 November 2014 (UTC)[reply]

Mild oppose. The suggestion is no disaster, but more accessible would be "Wheat gluten (seitan)". I'm not sure it's worth the move to a sole term that might be less accessible to common readers-in-search.

Here's evidence of usage:

British

US

Combined, for all of English.

Tony (talk) 04:07, 27 November 2014 (UTC)[reply]

Do you have any citation of "seitan" being a term used primarily in reference to a macrobiotic diet? Although the term may have originated in reference to macrobiotic cooking, plenty of sources now use the term that are in no way associated with macrobiotic cooking, most notably vegetarian and vegan resources, e.g. < http://vegetarian.about.com/od/glossary/g/Seitan.htm >. Michipedian (talk) 15:51, 28 November 2014 (UTC)[reply]

Oppose per the historic usage chart. The current title has a long history and current usage remains consistently high. Seitan historically has had low usage and a peak about a decade ago. So this fails at establishing a change in the common name. Maybe reconsider in the future if there is a clear and strong shift to a different name. Vegaswikian (talk) 20:37, 3 December 2014 (UTC)[reply]

Could you post a link to the historic usage chart? I'm uncertain about comparing "wheat gluten" to "seitan" because "wheat gluten" can also refer to the the protein gluten. Because "wheat gluten" can refer to both the food and the protein, historic usage charts may have artificially inflated usage rates for the term. Michipedian (talk) 23:46, 3 December 2014 (UTC)[reply]

No need, it is already posted above. Vegaswikian1 (talk) 07:19, 5 December 2014 (UTC)[reply]

Ah sorry, didn't realize that was what you were referring to. Do you see how the "wheat gluten" usage rate could be artificially inflated because of it sharing the name with gluten the protein? Michipedian (talk) 16:06, 5 December 2014 (UTC)[reply]

Oppose. This name (which I've never heard before) seems associated with the Erewhon Organic Cereal company. That article could also do with some attention, that article name does not match the article lead or content for a start. But for the issue at hand of this RM, far better to stick to the generic name rather than what is at best a genericized trademark. (A link to the former move discussion would also be good.) Andrewa (talk) 20:11, 4 December 2014 (UTC)[reply]

The above discussion is preserved as an archive of the proposal. Please do not modify it. Subsequent comments should be made in a new section on this talk page. No further edits should be made to this section.

Remove redirect for Vital Wheat Gluten[edit]

Is it possible to have the entry for Vital Wheat Gluten removed and converted to a search? At present Vital Wheat gluten redirects to this page, for a specific food product, which can be confusing for novice bakers trying to find information on the flour additive. All of the products I can find on Google branded as Vital Wheat Gluten refer to the additive, not Wheat Gluten the food. (For example, A google search for Vital wheat gluten, the first page of results displays Bob's Red Mill Vital Wheat Gluten, King Arthur Flour Vital Wheat Gluten, Amazon.com product Vital Wheat Gluten, A Description of Vital Wheat Gluten, ArrowHead Mills Vital Wheat Gluten, and Honeyville Vital Wheat Gluten.)

Thank you — Preceding unsigned comment added by 216.152.208.1 (talk) 04:25, 23 September 2015 (UTC)[reply]

External links modified[edit]

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Reference regarding Harmony Chinese Vegetarian Restaurant contains a url that leads to a 404 error page[edit]

Perhaps replace remove the example if a new url to the restaurants website or article can't be found. Jbaggitt (talk) 23:53, 30 September 2017 (UTC)[reply]

Move discussion in progress[edit]

There is a move discussion in progress on Talk:Wheat gluten which affects this page. Please participate on that page and not in this talk page section. Thank you. —RMCD bot 08:05, 6 August 2021 (UTC)[reply]

Health, Nutrition, and Gluten[edit]

I'm a bit surprised that there is little, if any information about the nutritional value of seitan. Especially with all the gluten-free awareness today. How does the nutritional value of seitan compare to whole-grain wheat, and other meat substitutes such as tofu, and texturized vegetable protein. If nothing else, there should be a link to gluten under "See Also".Flight Risk (talk) 21:46, 29 January 2023 (UTC)[reply]

I agree it would be good to have a section about the nutrition. Feel free to add it if you can find the sources. I'd expect it to be high in protein and low in carbs compared to whole-grain wheat. Regarding the link to gluten, it is already there in the first sentence. Vpab15 (talk) 21:58, 29 January 2023 (UTC)[reply]