Wheat bran improves the nutritional properties of bread products due to the fiber content and
antioxidant compounds, but causes changes in physical-chemical and technological
properties. The objective of this study was to investigate the effect of wheat bran
reincorporation in the dough properties and subsequent technological properties of breads.
The dough and bread making properties were affected by the reincorporation of bran.
Parameters such as mixing properties, viscosity, resistance to extension and extensibility …