DL-cysteine hydrochloride hydrate is widely used in the food industry as a dough conditioner, improving the texture and elasticity of baked goods. It acts as a reducing agent, breaking disulfide bonds in gluten, which helps in processing and enhances the quality of bread and other bakery products. In the pharmaceutical sector, it serves as a precursor for the synthesis of various drugs, particularly those involving sulfur-containing compounds. It is also utilized in cosmetic formulations for its antioxidant properties, helping to protect skin from oxidative stress and improve product stability. Additionally, it is employed in biochemical research as a reagent for studying protein structure and function due to its ability to reduce disulfide bonds.