Wheat bran enrichment for flour products: Challenges and solutions

Abstract

Wheat bran (WB) is a major by-product of wheat processing and is widely used as livestock feed and brewing material. Its development and application have attracted a great deal of interest in both scientific and industrial domains due to the increasing demand for more healthy foods. Hence, using WB-added flours is seen as an effective means of improving the nutritional quality of flour products. However, the high insoluble dietary fiber content of WB may affect the quality of flour products during processing, mainly in terms of darker color, coarse texture (granular), and reduced volume, leading to limitations in its application. Moreover, some poor-quality or diseased WB is prone to carrying fungal toxins, pesticides, and heavy metals. This review will summarize the challenges of WB for n