Physicochemical Properties of Modified Wheat Bran and Its Effect on Dough Characteristics

ABSTRACT Background and Objectives Wheat bran is a nutritious by‐product of flour production, containing a large amount of nutrients and offering various health benefits. However, its coarse texture, poor processability, and compositional traits limit its application. Although physical and enzymatic treatments enhance its functionality, they may interfere with gluten network formation and product stability. In this study, wheat bran was modified using micro‐crushing, extrusion expansion, and enzymatic hydrolysis, systematically comparing the effects of modified and unmodified bran on dough properties. Findings Modified wheat bran (MWB) prepared by micro‐grinding, extrusion expansion and enzymatic hydrolysis retained cellulose Ⅰ crystal structure with smaller particle size and loose porous microstructure. MWB competed with starch for water and formed hydrogen bonds, moderately inhibiting excessive starch gelatinization and short‐term retrogradation. The addition of 6% MWB improved dough stability and rheological properties, while 15% MWB enhanced starch thermal stability. MWB also increased weakly bound water and free water, thus improving dough processability. Conclusions MWB enhanced dough performance and regulated starch properties, thereby reducing quality deterioration of whole wheat dough during processing and storage. Significance and Novelty This study has established a feasible methodology to improve the utilization of wheat bran, while simultaneously providing theoretical and technical foundations for the development of high‐fiber wheat foods.