Wheat Gluten improves dough elasticity, texture, and protein content in bakery, pasta, and snack products. This concentrated protein extract from wheat provides structure and chewiness essential for high-quality baked goods and pasta products. Its unique viscoelastic properties enable dough to trap gases during fermentation, creating desired volume and texture in finished products while boosting nutritional protein content. Industry Applications: Bread manufacturing, pasta production, noodle operations, meat analogue development, protein fortification, and bakery mix formulation.