# Enhancing Gluten Network Formation and Bread-Making Performance of Wheat Flour Using Wheat Bran Aqueous Extract

## TL;DR

Adding wheat bran extract to wheat flour improves bread volume and dough properties, making it a promising way to enhance bread quality with added fiber and protein.

## Contribution

The study introduces wheat bran aqueous extract as a novel functional ingredient for improving gluten network formation and bread-making performance.

## Key findings

- Adding 7.5% WBE increased bread-specific volume to 4.84 cm³/g, significantly higher than the control.
- WBE improved dough properties, including higher viscosities and moduli, and promoted protein and starch aggregation.
- The extractable gliadin to glutenin ratio increased with 5 and 7.5% WBE additions.

## Abstract

Wheat bran possesses diverse nutritional and functional properties. In this study, wheat bran aqueous extract (WBE) was produced and thoroughly characterized as a functional ingredient and improver for bakery application. The WBE contained 50.3% total carbohydrate, 24.5% protein, 13.0% ash, 6.7% soluble fiber, 2.9% insoluble fiber, and 0.5% β-glucan. Notably, adding 7.5% WBE significantly increased the bread-specific volume to 4.84 cm3/g, compared with the control of 4.18 cm3/g. Adding WBE also resulted in a remarkable improvement in dough properties. The WBE-enriched dough showed increased peak, setback, breakdown, and final viscosities, along with higher storage and loss modulus. Scanning electron microscopy analysis further revealed that the WBE promoted the aggregation of protein and starch within the dough. The extractable gliadin to glutenin ratio increased with 5 and 7.5% WBE additions, compared with the control and 2.5% WBE addition. WBE did not significantly alter the starch gelatinization temperature or dough extension properties. These findings demonstrate that the inclusion of WBE in wheat flour is a promising approach for producing high-quality bread that is enriched with dietary fiber and protein.