Effect of bran hydration with enzymes on functional properties of flour–bran blends

Background and objectives Hard red wheat bran and hard white wheat bran were prehydrated and treated with cellulase, xylanase, or cellulase + xylanase to mitigate the adverse effects of bran on the bread‐baking quality of whole wheat meals. Findings The hydration of bran with cellulase increased its soluble sugar content and decreased its soluble and insoluble fiber contents. Bran hydration with cellulase + xylanase was more effective at increasing soluble sugar and lowering insoluble fiber, indicating more extensive degradation of cell wall materials. The compositional changes of bran induced by hydration with cellulase or cellulase + xylanase affected the starch pasting and dough mixing properties of the flour–bran blends, showing delayed/inhibited starch gelatinization and decreased water absorption during dough development. A higher loaf volume was observed in bread containing bran hydrated with a low dose of xylanase or cellulase + xylanase in hard red wheat and in bread containing bran hydrated with low‐dose xylanase in hard white wheat. Conclusions The prehydration of wheat bran with enzymes could effectively improve the baking quality of whole wheat meals prepared from flour–bran blends by inducing changes in the composition of bran and subsequently in the physicochemical properties of starch and gluten. Significance and novelty The prehydration of wheat bran with enzymes can be an effective approach for enhancing whole wheat bread processing.