Effect of β-endoxylanase and α-arabinofuranosidase enzymatic hydrolysis on nutritional and technological properties of wheat brans

•Wheat bran was hydrolyzed by using xylanase (XynB) and arabinofuranosidase (TmAra).•Adding TmAra to XynB enhanced xylooligosaccharides and ferulic acid release.•Antioxidant and water or oil retention capacity of treated bran were improved.•TmAra treated bran improved the texture, specific volume (SV), and dough stability.•Combination of XynB and TmAra reduced crumb firmness and increased SV and texture. Wheat bran (WB) was treated using xylanase and arabinofuranosidase from Thermotoga maritima and added to steamed breads on 15% flour weight basis. The antioxidant capacity and water and oil retention capacity of brans were increased while their soluble xylooligosaccharides and phenolic acids content were increased. Two enzymes treatment was found to be more effective in decreasing the resistance to extension, softening degree, water absorption and development time, and in increasing the extensibility, stability time, porosity and sensorial characteristics of the steamed breads. Two enzymes treatment had significantly (P