Exploring the chemical composition, antioxidant potential, and bread quality effects of the nutritional powerhouse: Wheat bran – A mini-review

Abstract

Wheat bran, the primary by-product from the wheat milling process, represents an abundant reservoir of essential nutrients, dietary fiber, vitamins, minerals, and bioactive compounds, synergistically contributing to commendable antioxidant and anti-inflammatory properties. This review explored the proximate compositions of wheat bran, highlighting its potential as a nutritional powerhouse. Wheat bran proteins exhibit nutritionally balanced amino acid compositions and show significant potential as a plant-based source of dietary protein. Enzymatic and fermentation bioprocessing can enhance the hydrolysis of wheat bran protein, improving its functionality and digestibility. Furthermore, dietary fiber derived from wheat bran promotes bowel health, reduces cholesterol, and mitigates the risk of heart disease, diabetes, colon cancer, and obesity, along with several other physiological activities. Its rich mineral content supports body metabolic function and homeostasis, factors that can be improved through strategies such as hydrothermal treatment, particle size reduction, and fermentation. Bioactive peptides and arabinoxylan in wheat bran exhibit immunomodulating, antihypertensive, osteoprotective, and antimicrobial properties. Processing techniques that focus on the release of these bioactive compounds foster the utilization of these valuable compounds in functional food and nutraceutical applications. Lastly, this review delves into the challenges associated with breadmaking when incorporating wheat bran into whole-wheat bread. Various strategies have been implemented to overcome these barriers, such as different pretreatments, fermentation, and the addition of enzymes. This review contributes valuable insights into nutrition, functional food research, and healthier wheat-based products, with the ultimate goal of benefiting consumer health.