In bread, and in biscuits in particular, Drei Hasen Vital Wheat Gluten contributes to a higher specific volume and improved crumb structure, thanks to its kneading tolerance and gas retention capacity. Especially in the case of low-sticky flours, the process of freezing or cooling dough, which is common today, can cause disadvantageous quality changes. The additive of wheat adhesive in the form of Vital Wheat Gluten compensates for the disadvantages of fermentation interruption, thereby contributing to maintaining the required quality. When wholemeal varieties, cereal bran or dietary fibre is added, the gas retention capacity is reduced; thereby the dough’s instability increases, and its workability decreases. The use of Vital Wheat Gluten can also compensate for these disadvantages and has also proved its worth in the production of small pastry specialities such as wholemeal and rye rolls.