Reconstitution of bran components with refined flour: Impact on protein solubility and their associations with whole wheat bread‐baking quality

Background and Objectives Bran components cause poor dough and end‐product quality for whole wheat flour. However, there are few reports on the impacts of bran components on protein functionality in whole wheat bread‐baking. Therefore, a reconstitution research was performed to evaluate bran components' effects on proteins in whole‐wheat bread‐baking. Findings The bran components showed significant (p