What question did this study set out to answer?

To optimize bread formulation with wheat bran to enhance its antioxidant and dietary fiber content.

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

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Experiment demonstrates increased antioxidant activity and dietary fiber in bread with wheat bran, suggesting improved health benefits.

To optimize bread formulation with wheat bran to enhance its antioxidant and dietary fiber content.
Used response surface methodology (RSM) for process optimization.
Measured total phenolic content (TPC) and DPPH for antioxidant properties.
Assessed moisture content, loaf volume, and dietary fiber content.
Wheat bran fortification significantly increased dietary fiber content.
The phenolic content and antioxidant activity were enhanced by adding wheat bran.
Bread exhibited improved functional properties, including swelling capacity.

Saroj et al. (2025) studied this question.

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View Full Paper

Ask AI

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Authors

Experiment demonstrates increased antioxidant activity and dietary fiber in bread with wheat bran, suggesting improved health benefits.

To optimize bread formulation with wheat bran to enhance its antioxidant and dietary fiber content.
Used response surface methodology (RSM) for process optimization.
Measured total phenolic content (TPC) and DPPH for antioxidant properties.
Assessed moisture content, loaf volume, and dietary fiber content.
Wheat bran fortification significantly increased dietary fiber content.
The phenolic content and antioxidant activity were enhanced by adding wheat bran.
Bread exhibited improved functional properties, including swelling capacity.

Saroj et al. (2025) studied this question.

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