Abstract
This chapter addresses the aspects of using brans (wheat, oat, rice), wheat germ by-products of industrial roller milling in bakery products, cookies, muffins, and pasta. Brans are increasingly added to food products because of their nutritional profile and physiological effects. However, incorporation of brans in cereal-based products negatively affects their production process. Furthermore, the organoleptic quality of the obtained products is mostly perceived as inferior to that of products based on refined wheat flour. This chapter will denote the impact of different types of bran and wheat germ processing by-products on bread, biscuits, and pasta making. It will provide a comprehensive overview of the properties possibly involved and will discuss different strategies that have been evaluated up to now to counteract the detrimental effects of these additives on bread making
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