Morga wheat gluten forms so-called glue protein in combination with water. Wheat gluten form the dough structure for bread and pastries. Wheat gluten is often used to bake bread, pastries and to make homemade pasta. Wheat flour is particularly popular when drying pasta, the wheat flour helps to prevent the fine pasta from breaking. Wheat flour stabilizes dough, increases the volume of baked goods and extends their shelf life.

Wheat gluten is a highly concentrated protein in powder, which is obtained from selected wheat flour qualities and has very good viscoelastic properties when added with water.

Wheat Gluten is used as follows:
For fine bread and baked goods, for a better texture and increased crust strength, for more volume and for a better consistency of the loaf of bread, for improving the flow properties of the dough, for extending the shelf life in baked goods, as a binding agent in meat products, as a vegetarian protein source.