Wheat bran: A nutritional treasure or bread‐making challenge?—A mini‐review

Abstract

Wheat bran, a by‐product of milling, boasts a rich nutrient profile and bioactive compounds that offer significant protective effects against various metabolic syndromes and chronic diseases. Despite its high nutritional value, incorporating wheat bran into the bakery products presents challenges, particularly regarding its impact on dough rheology and bread texture and tastes, which can reduce consumer acceptability. This mini review explores the structural composition of wheat grain, the origin of bran, and their implications for dough and bread quality. Additionally, the role of wheat bran‐associated enzymes and their influence on dough and bread‐making properties are also discussed. This mini review aims to enhance understanding of the wheat bran's influence on bread quality and encourage the consumption of wheat bran‐enriched products.