Torrified wheat is used by many English breweries to produce pale ales, though it can be used in many styles of beer. It helps with head retention, and also gives some body to a beer. Torrified wheat has been heat treated to break the cellular structure. This allows more rapid hydration and also allows malt enzymes to more completely attack the starches and protein. Torrified wheat can be used in place of raw wheat when making Belgian-style White and Wit beers. Advantages over raw wheat include normal conversion time and higher yield.