Enhancing Bread Quality and Antioxidant Activity through Wheat Bran Fortification: A Study on Process Optimization and Functional Properties

Introduction: Wheat bran was used in this study as a functional ingredient to optimize and manufacture bread that is rich in fiber and antioxidants. Wheat bran-based bread, which is made from the top layers of wheat kernels (bran), is a popular choice considering it contains a lot of fiber and is potentially beneficial to the consumer. However, adding bran to bread can make it trickier to process and taste delicious. Methods: In the present study, the methods used, i.e., TPC and DPPH content for antioxidant properties, swelling capacity for functional properties, Moisture content, Loaf volume, and Dietary fiber content. Results: In this study, response surface methodology (RSM) was used to appropriately optimise the supplement of wheat bran without adversely affecting bread quality. The results indicated that the addition of wheat bran significantly increased the dietary fiber content and functional properties contributing to the development of a high fiber bread product. The findings revealed that the addition of wheat bran led to an increase in the overall phenolic content and antioxidant activity, suggesting that high fiber bread could potentially offer additional health benefits beyond its fiber content. Discussion: The incorporation of wheat bran into bread formulation resulted in a noticeable improvement in its nutritional and functional properties. The total phenolic content increased due to the presence of natural antioxidants in wheat bran, particularly phenolic acids, which enhance the bread’s antioxidant potential. Additionally, the dietary fiber content was significantly elevated, as wheat bran is a rich source of insoluble fiber, contributing to improved digestive health and increased satiety. The swelling capacity of the bread also increased, reflecting the bran’s high water-holding capacity, which can influence the bread's texture and contribute to a feeling of fullness. Overall, the addition of wheat bran enhanced the health-promoting qualities of the bread. Conclusion: The high fiber bread exhibited enhanced antioxidant properties, which could contribute to reducing oxidative stress and promoting overall health. This research provides valuable insights for both the food industry and consumers interested in healthier bread options.