Bran characteristics and wheat performance in whole wheat bread

Summary The effect of the composition and physical properties of bran from four wheat samples from different cultivars was determined in whole wheat bread. High specific volume of whole wheat bread was correlated (r2 = 0.8275) with strong mechanical properties (low friability) of the bran of wheat cultivars, as determined by sizing (over 425 μm) of bran particles after grinding with a rotor mill. Fibre content and composition of insoluble fibre (hemicellulose, cellulose and lignin) in the bran fraction had a non‐significant (P > 0.05) effect on the performance of wheat cultivars in whole wheat bread. Water absorption of bran was correlated (r2 = 0.9532) with its insoluble fibre content. Based on data obtained with white flour, it was not possible to estimate the baking potential of wheat cultivars in whole wheat bread.