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Bread recipes cite 190F-200F as internal temperatures, presumably for the gluten but what about Seitan?

Recipes are all over the place on methods and cooking times and I can find few internal temperature guidelines and no reference as to why that temp.

from https://thelowfodmapvegan.wordpress.com/2017/02/11/low-fodmap-seitan/
For a roast: Preheat the oven to 350 degrees. Shape the seitan into an 8-inch log and wrap in aluminum foil. Bake for 1 hour and 15 minutes, or until the internal temperature is 160f.

I will be attempting a mortadella style, simmering in a bag bound with twine. Tearing off a piece to test texture/doneness, not ideal.

Authentic mortadella is cooked to 158f. Shall I go with that?

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  • You cannot derive the internal temperature from bread (that comes from the starch) or from authentic mortadella (that comes from the animal protein). It will have its unique temperature.
    – rumtscho
    Jul 9 '21 at 5:57
  • Yes, that's why I asked. If I don't find a food-science answer within a week, I shall make 2 shorter mortadella-style; one at 158f and other 160 to test. Needs to rest overnight so no quick at the pot answer though I suppose could re-simmer if higher temp is better...
    – Pat Sommer
    Jul 9 '21 at 22:44
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    "information on heat-induced changes in gluten is scarce and the mechanisms that ultimately result in the functionality of the final product are not completely understood." From HEAT-INDUCED GLUTEN POLYMERISATION AND ITS IMPORTANCE IN BREAD MAKING BERT LAGRAIN November 2007. So, I won't hold my breath.
    – Pat Sommer
    Jul 9 '21 at 23:28
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The recipe calls for an internal temperature of 160F when baked. I would use the same internal temperature if you are going to simmer. There is no reason to change it. The best thing to do is use a probe thermometer or thermocouple to check the temperature at the center of the cylinder. You could remove the bag from the bath, check the temp, and return it to the bag and bath if more time is needed...all without too much difficulty.

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  • Not using that recipe at all. Just cited as one one few examples of internal temp. Looking for an answer as why that temp -or any temp- for seitan.
    – Pat Sommer
    Jul 9 '21 at 22:37

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