Cereal Chem 66:217-219   |  VIEW ARTICLE

Effects of Wheat Bran in Breadmaking.

C. S. Lai, R. C. Hoseney, and A. B. Davis. Copyright 1989 by the American Association of Cereal Chemists, Inc. 

Wheat bran, as distinct from shorts and other wheat milling by-products, is more detrimental to loaf volume than would be expected from simple dilution of gluten protein. This effect appears to be a function of bran- water interaction. A combination of increased absorption, addition of shortening and sodium stearoyl lactylate, and fine grinding of added wheat bran will allow the baker to overcome the detrimental effect of adding wheat bran to white pan bread dough.