Influences of hydrothermal and pressure treatments on compositional and hydration properties of wheat bran and dough mixing properties of whole wheat meal

Abstract Background and objectives Wheat bran delivers many nutritional benefits to consumers but negatively affects dough mixing properties, subsequently decreasing product quality and acceptability. The effects of autoclaving, roasting, jet cooking, extrusion, puffing, and high‐temperature–high‐pressure (HTHP) cooking of wheat bran on its physical and functional properties and on dough mixing properties of whole wheat meal (WWM), prepared by blending flour and bran, were determined to identify appropriate bran pretreatment methods. Findings Water absorption index, water retention capacity, and soluble dietary fiber (SDF) content of bran significantly increased by 0.3–1.0 g/g, 0.2–1.6 g/g, and 0.6%–1.7%, respectively, with all treatments. Bulk density and total phenolic content (TPC) of autoclaved, extruded, and HTHP‐cooked brans increased by 0.19–0.23 g/ml and 1.2–1.5 mg/g, respectively, while those of roasted and jet‐cooked brans decreased by 0.02–0.32 g/ml and 0.5–0.6 mg/g, respectively. Only extruded bran significantly increased midline peak time (MPT) of WWM by 0.5 min. Conclusions Extrusion was most effective at increasing the TPC, SDF content, and bulk density of bran and the MPT of WWM. Significance and novelty The results catalog the changes in bran functional properties with each treatment and allow food manufacturers to identify the treatments that enhance bran characteristics necessary for making improved quality whole wheat foods.