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.