Effect of fermentation process, wheat bran size and replacement level on some characteristics of wheat bran, dough, and high-fiber Tafton bread

Abstract This study investigated the effects of different particle sizes of sterilized wheat bran (100–200, 200–300 and 300–400 μm), their replacement levels at 5, 10, and 15% (based on flour w/w) and also their fermentation by Saccharomyces cerevisiae PTCC 5052 on the qualities of Tafton bread. Measurements indicated how these parameters affected pH, TTA, phytic acid, protein, ash, fat, soluble and insoluble dietary fiber contents in sterilized wheat bran samples. The volume of dough samples and the sensory properties of Tafton bread samples were examined. The lowest amount of phytic acid (2.0 ± 0.12%) was observed in fermented sterilized wheat bran (FSWB) which had particle sizes of 100–200 μm (p