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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]

The present study explored the effect of size reduction by superfine grinding on the performance and rheological properties of bran-enriched dough. Coarse (D 50 = 328.98 μm) and superfine-ground (D 50 = 50.76 and 28.37 μm) wheat brans were incorporated into the wheat dough to replace 10–30% of plain flour. Both fundamental and empirical tests were performed to assess the mixing properties, pasting properties, large deformation rheology, small deformation rheology, and stickiness of the dough. With the increasing amount of bran added, dough water absorption capacity increased, while the dough became less sticky and more rigid. Superfine grinding reduced the water retention capacity of the bran by 17–20%. Dough fortified with the finest bran (D 50 = 28.37 μm) showed an overall better stability and uniaxial extensibility. However, the results suggested that superfine grinding not necessarily improve every aspect of dough performance, particularly the pasting properties. High peak and final viscosity were observed for dough fortified with superfine bran, indicating their end products, such as noodle, might exhibit high stickiness after cooking, and a high degree of starch retrogradation. Results of this study contributed to a better understanding of the modification effect of superfine grinding on dietary fibre. Image 1 • Dough water absorption capacity increased with an increasing amount of bran added. • Dough strength decreased with an increasing amount of bran added. • Superfine grinding technique effectively reduced bran particle size to micro-scale. • Dough samples fortified with finer bran showed higher stability and extensibility. • Bran size reduction by superfine grinding led to a decrease in dough stickiness. [ABSTRACT FROM AUTHOR]