Gluten is a protein found in wheat and barley. This substance makes the dough more elastic and the texture of the final product becomes crisp. Wheat is the first source of gluten and it has a protein composition and it is obtained from foods processed from wheat and other grains related to it. Gluten is used as a stabilizer in the production of ice cream, ketchup sauce and Soy is used. Wheat gluten plays an important role in the food industry, in the preparation of bread, sweets, enrichment of pasta flour, baby food, bulk breads and improvers, and the production of meat products such as (sausage and sausage) and as the best supplier of natural protein in the food industry. is used In general, gluten increases the volume of the bread loaf and creates its proper texture, and is one of the most important factors determining the quality of flour. Active wheat gluten can absorb water almost twice its weight, and some of this absorbed water will still remain in the final product, which will increase the production efficiency, and on the other hand, the remaining moisture in the product will delay and It becomes the quality of bread.