I can't imagine the point of torrified wheat in a pale ale.
If you brew category 8 beers and do not use torrified wheat, you are brewing out of style.
In all seriousness, American pale ale is a such a twisted interpretation of the style that most Americans are completely unaware that torrified wheat is a traditional pale ale ingredient. While flaked wheat, malted wheat, and wheat flour increase head retention and improve mouth feel like torrified wheat, they do not taste like torrified wheat. Torrified wheat adds a nutty note to the finished beer. Most of my bitter/pale ale recipes contain a percentage of torrified wheat. Torrified wheat is also an integral component in East Coast-style pale ale (no, Heady Topper is not an East Coast-style pale ale).