Effects of different solid-state fermentation strategies on phenolic bioactivity of wheat bran and gluten protein stability in dough fortified with fermented wheat bran

• Mixed fermentation released more phenolics than single-strain fermentation. • Sequential fermentation accelerated phenolic release. • Fermentation increased total phenolics and antioxidant activity of wheat bran. • Fermented wheat bran mitigates adverse effects on gluten structure. • A 3%-9% addition level of fermented wheat bran is optimal for dough applications.