Comparative effects of wheat bran modifications by microwaving, steam explosion and solid-state fermentation on reconstituted dough properties and corresponding noodles qualities

Wheat bran, rich in fiber and bioactives, often impairs dough and final product quality upon incorporation. This study employed microwaving (MWB), steam explosion (SWB), and solid-state fermentation to modify wheat bran to improve its functionality in dough and noodles. All modifications reduced particle size (15.04%-29.77%) and increased bran surface area, improving dough water absorption. Notably, SWB drastically increased the content of phenolics (90.23%), flavonoids (2.65-fold), and water-extractable arabinoxylans (6.23-fold) while reducing bran crystallinity indices. The modifications differentially improved dough: MWB prolonged development and stability time, whereas SWB improved elasticity (increased G' and reduced tanδ) and disulfide bond content, indicating a strengthened gluten network. Consequently, noodles incorporating SWB achieved superior sensory scores, particularly in palatability and smoothness. Overall, steam explosion might be an effective bran modification strategy for balancing nutritional enrichment with enhanced dough rheology and noodle quality. These findings provide mechanistic and practical insights for cereal bran valorization.