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• Superfine wheat bran increased the hardness and brightness of bread crumb. • Bran fortification up to 20% was overall acceptable to consumers (score > 6) • Superfine wheat bran retarded bread staling. • Superfine wheat bran decreased releasing rate of glucose during bread digestion. • Superfine wheat bran increased releasing rate of antioxidants during digestion. To investigate the impact of superfine grinding of wheat bran on bread quality, antioxidant and nutritional properties, bran with different particle sizes (coarse, D 50 of 362.3 μm; medium, 60.4 μm; superfine, 11.3 μm) were produced and fortified to white bread at three levels (10, 20 and 30%). At 20% fortification, compared to coarse bran, superfine bran increased the hardness and reduced the brightness of bread crumb by 56.3 and 3.30%, respectively, while it decreased bread's cell size by 10.7% and insignificantly impacted on bread's specific volume and porosity. Superfine bran retarded bread staling by 8.3% than coarse bran. It resulted in significantly better sensory attributes of bread in taste, texture and general palatability, and the fortified bread was overall acceptable (score > 6). Moreover, faster release of antioxidants (285–353% higher k), slower release of glucose (10.8% lower k), 3.76% less rapidly digestible starch, 5.65% more slowly digestible starch and 13.2% more resistant starch were found in the superfine group than the coarse one. Results demonstrated the potential of 20% fortification of superfine bran in developing fibre-enriched bread with satisfactory quality, increased antioxidant property and improved glycaemic modulation. [ABSTRACT FROM AUTHOR]

• Wheat bran micronization increased aleurone cells disruption. • Wheat bran micronization increased phenolic acids liberation. • Wheat bran micronization increased water-extractable arabinoxylan content. • Wheat bran micronization increased antioxidant activities. • Wheat bran micronization decreased dough extensibility. This study aimed to investigate the effect of wheat bran micronization on its functionality including physicochemical and antioxidant properties, and dough properties. Coarse bran (D 50 = 362.3 ± 20.5 μm) was superfine ground to medium (D 50 = 60.4 ± 10.1 μm) and superfine (D 50 = 11.3 ± 2.6 μm) bran, accompanied with increasing specific surface area and breakdown of aleurone layers. Bran micronization increased its soluble dietary fibre content, ferulic acid liberation, and antioxidant properties including total polyphenol content, ABTS•+ and DPPH• scavenging activities, while decreased its water retention capacity and insoluble dietary fibre content. Moreover, bran micronization impacted dough rheological properties. The dough with superfine bran had higher water absorption and gelatinization temperature, peak viscosity, final viscosity and setback value, lower stability time, resistance to extension, and extensibility than the dough with coarse bran. This dough furthermore exhibited more solid-like properties characterized by decreased loss moduli and frequency dependence (n'). [ABSTRACT FROM AUTHOR]