Whole Wheat Flour Research Articles

Optimization of process variables for preparation of horse gram flour incorporated high fiber nutritious biscuits

AbstractThe present study aims at optimizing the process variables for development of horse gram flour incorporated biscuits, high in protein and dietary fiber. Box–Behnken design was employed to optimize the levels of three independent variables viz. flour: fat ratio, % whole wheat flour (WWF) replaced by horse gram flour (HF) and baking time (minutes) and their effects were determined over the response parameters that is, overall acceptability, fat content (g/100 g), dietary fiber (g/100 g), hardness and color difference (ΔE). Results showed that increasing the flour: fat ratio and % of WWF replaced by HF significantly decreased (p < 0.05) the overall acceptability. Fat content of biscuits was also significantly affected by the flour: fat ratio and % of HF. The hardness and dietary fiber content of biscuits was found to be positively correlated with flour: fat ratio and % WWF replaced by HF. It was observed that prolonging the baking time led to an increase (p < 0.05) in the hardness and color difference of biscuits. The optimized nutritious biscuits were obtained at flour: fat ratio 4.15:1, 23.5% WWF replaced by HF and baking time 29 min. Horse gram flour incorporated biscuits thus optimized were high in dietary fiber (9.37 g/100 g) and low in fat (16.41 g/100 g). Other responses predicted in terms of OA, hardness and color difference (ΔE) were 7.03, 31.53 N and 8.01 respectively. The study thus explains that the under‐utilized grain legume – horse gram can be successfully incorporated to develop fiber rich nutritious biscuits with good consumer acceptability.Novelty Impact StatementIn this study, response surface methodology (RSM) was used to develop and optimize horse gram flour incorporated biscuits by supplementing horse gram flour to whole wheat flour in different ratios. These biscuits being high in dietary fiber, protein and low in fat may be a better alternative for the commercially available biscuits, especially for the diabetics. Also, this may improve the status of underutilized indigenous legume horse gram.

Characterization and application of a novel xylanase from Halolactibacillus miurensis in wholewheat bread making.

The presence of arabinoxylan in wholewheat flour affects its quality significantly. Here, an efficient arabinoxylan hydrolytic enzyme, Hmxyn, from Halolactibacillus miurensis was identified and heterologously expressed in pichia pastoris. Moreover, its relevant properties, including potential application in the wholewheat bread were evaluated. Recombinant Hmxyn exhibited maximal activity at 45°C and pH 6.5, and was stable at mid-range temperature (<55°C) and pH (5.5–8.0) conditions. Hmxyn had a clear hydrolysis effect on wheat arabinoxylan in dough and caused the degradation of the water-unextractable arabinoxylan, which increased the content of wheat soluble arabinoxylan of dough. The fermentation characteristics results and microstructure analysis revealed that Hmxyn improved the organizational structure and air holding capacity of fermented dough, thus promoting the dough expansion. Baking experiments further showed that Hmxyn significantly increased specific volume- and texture-linked properties of wholewheat breads. This study indicates the application potential of Hmxyn in the preparation of wholewheat bread.

Characteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours.

A simplex-centroid design was used to evaluate the effect of proportions (0 to 100%) of whole wheat flour (WWF), whole mung bean flour (WMF) and whole rice flour (BRF) on the quality of cookies savory. The dough cut in the shape of a disks (37 mm × 2 mm) showed a 13% retraction in diameter when they contained exclusively WWF, it was less intense (5%) with BRF and null (0%) with WMF. The dough expansion occurred only vertically, the thicknesses of the WWF, WMF and BRF biscuits were 5.33, 2.79 and 2.13 times greater than the initial dough height, respectively. This characteristic showed high correlations with volumetric expansion (r = 0.95), specific volume (r = 0.90), hardness (r = 0.92), fracturability (r = 0.93) and spread factor (r = -0.96). BRF increased the value of the color difference of the biscuits up to 17.70, the effect of WMF was smaller (6.51). Only the radial expansion index correlated with the trough (r = 0.76), final viscosity (r = 0.79) and setback (r = 0.77) parameters. Considering the main desirable physical characteristics in savory biscuits, the highest global desirability obtained was for the proportion of 49% WWF, 24% WMF and 27% BRF.

Мука различных видов в технологии мучных кондитерских изделий

Cereals and oilseed flours increase the nutritional value of pastry products. Their composition is different from traditional wheat flour, which means their technological properties are also different. The research objective was to study the functional and technological properties of various types of flour to develop a multicomponent powder mix formulation for functional cookies.&#x0D; The research included baking wheat flour of the highest grade, whole-wheat flour, corn flour, semi-skimmed flax flour, and rice flour. The flours and their multicomponent mix were tested for functional and technological properties, i.e., water-holding capacity, fat-retaining capacity, fat-emulsifying capacity, emulsion stability, etc.&#x0D; These propertied appeared to depend on the protein and carbohydrate composition of the flour. The water-holding capacity of the flax flour sample was 6–8 times greater than that of other types, while the fat-retaining capacity of the corn flour sample was 30% higher. Corn and flax flours demonstrated the best fat-emulsifying capacity and emulsion stability. The research resulted in a new multicomponent corn-flour-based powder mix for high-quality butter cookies.&#x0D; The formulation included corn flour and vegetable oil, which increased the nutritional value of the final product and expanded the range of gluten-free cookies.

Fermentation on Liking and Phytic Acid Concentration of Millet: A Climate Resistant Grain – A Pilot Study

ObjectivesMillet is a nutritious, climate-resistant, and low water-demand grain. It is rich in essential minerals, but also contains high concentrations of phytic acid, an antinutrient. Fermentation can decrease phytic acid but may generate flavors unfamiliar to U.S. consumers in the context of grain products. This preliminary study explored the effects of fermentation on phytic acid and liking in bread models. MethodsBread was made with 100% whole-wheat flour (control), and with partial substitution (10%, 20%, 30%, 40% and 50%) of unfermented and fermented (for 96 hours) millet flour. Healthy adults (n = 8) rated overall liking and liking for appearance, aroma, color, texture, and flavor using a 9-point hedonic scale. Information on food neophobia, willingness to eat whole grain, and bread consumption were collected via questionnaires. Millet samples were analyzed for phytic acid concentration. ResultsFermentation significantly reduced phytic acid (by 72%, p < 0.05). Overall liking was significantly lower (p < 0.001) in the models with 50% unfermented millet flour. For the models with fermented millet flour, we observed a significant reduction in liking starting in 40% substitution ratio and above (p < 0.001). Liking for appearance, aroma, color, and texture were associated with overall liking, but texture (r = 0.83, p < 0.001) and flavor (r = 0.75, p < 0.001) had the strongest association with overall liking. In general, fermented samples scored lower in texture, aroma, and flavor compared to unfermented samples. Food neophobia and other diet assessments did not correlate with liking for the breads. ConclusionsFermentation can lower phytic acid concentration in whole grain millet. Consumers may tolerate more unfermented millet compared to fermented millet, but a large sample size is needed to confirm this preliminary finding. Funding SourcesNIDCD T32 Training Grant, Monell Sensory Nutrition Institutional Fund.

Climate-Changed Wheat: The Effect of Smaller Kernels on the Nutritional Value of Wheat

Through plant breeding and improved agronomy, the average wheat kernel size increased globally by about 40% from 1940 to 2000. Millers demand larger kernels because they contain more white flour (endosperm). Climate pressures are resulting in frequently reduced kernel size and routine rejection by the commodity system. If whole-wheat flour instead of white flour is the target, these smaller kernels have unrealized value. A total of 94% of Americans do not meet the recommended fiber intake, and inadequate fiber intake plays a role in the development of multiple chronic diseases. A total of 98% of the fiber in wheat is found in the bran. Bran content was measured in “big” (x¯ = 0.042 g/kernel) and “small” (x¯ = 0.023 g/kernel) kernels in nine varieties over locations and years. On average, small kernels contained 15.9% more bran than big kernels (n = 54, p &lt; 0.001) and, thus, had higher mineral and fiber content. In the majority of cases, baking showed no difference in whole-wheat quality among flours within the same variety, regardless of kernel size, based on bread slice height and surface area. Wheat that was rejected by commercial mills as too small produced satisfactory bread. Favoring larger kernels and white flour production has unintended health consequences. Valuing smaller kernels and whole-wheat production provides an outlet for farmers dealing with increasing climate pressures and leads to an end-use product which can improve human health by increasing dietary fiber consumption.

Breakfast cereals from whole grain and Indian horse chestnut flours obtained through extrusion: Physical, mechanical and functional characteristics

The objective of this research was to optimize feed composition (whole wheat flour (WWF), whole barley flour (WBF), whole corn flour (WCF) and Indian horse chestnut flour (IHCF)) and evaluating the effects of different ratios of feed composition on the functional, physical and mechanical characteristics of extrudates. Response Surface Methodology was used to optimize the ingredients. Results found that breakfast cereals with 8.3% of WWF, 8.75% of WBF and 3.75% of IHCF had higher rehydration ratios and desirable hardness, porosity, bulk density and color as compared to other treatment samples. Increasing the whole-grain reduced water solubility index, water absorption index and surface mechanical energy. The optimum processing conditions obtained by numerical optimization for the development of breakfast cereals were 10% WWF, 10% WBF, 2.5% IHCF, and 77.5% WCF at 14% of moisture, 110ºC temperature and screw speed of 380 rpm. Therefore, the development of breakfast cereals through extrusion cooking of mixture of whole-grains and IHCF is feasible, providing the base for fiber rich healthier snack food products.

Effects of Wheat Bran Micronization on the Quality of Reconstituted Whole-Wheat Flour and Its Cooked Noodles

The particle size of wheat bran plays an important role in the quality of reconstituted whole-wheat flour and its products. The effects of wheat bran particle size on the quality of reconstituted whole-wheat flour and its cooked noodles were analyzed; the mean particle size (D50) of wheat bran ranged from 26.05 to 46.08 μm. Results show that the decreases in D50 of wheat bran induced the changes in the quality of whole-wheat flour and its noodles. Specifically, the damaged starch content, water absorption, and the solvent retention capacity of sodium carbonate and sucrose of whole-wheat flour increased at various degrees, while pasting viscosity decreased, and the gluten index and SDS-sedimentation volume increased first and then decreased. The cooking yield, cooking loss, and break rate of fresh noodles decreased first and reached a trough at D50 of 26.05 μm, and then increased. The adhesiveness of cooked noodles increased, the score of smoothness, taste, appearance, and color increased to a stable value, but the hardness, springiness, cohesiveness, resilience, firmness score, and elasticity score increased first and then decreased. These turning points of changing trends of indexes mostly occurred when the D50 of wheat bran was 26.51 μm. In conclusion, whole-wheat noodles with wheat bran of D50 of 26.51 μm addition exhibit better cooking, textural, and sensory properties than those with smaller or larger wheat bran. Excessive crushing of wheat bran not only costs highly in terms of energy, but also has a negative impact on the quality of the noodles.

Stimulation of antioxidant activity and γ-aminobutyric acid synthesis in germinated wheat grain Triticum aestivum L. by ultrasound: Increasing the nutritional value of the product

The use of ultrasound to intensify the germination process of Triticum aestivum L. wheat was studied. This method of controlled germination can be used in several sectors of food industry, in particular in bakery. The effect of low-frequency ultrasound (20 kHz) at different intensities and duration on the germination process of Triticum aestivum L. wheat was systematically studied. We have found that 3-minute processing at 227 W/l output reduces the duration of wheat grain germination by 25% (12 ± 2 h) compared to the control samples. The use of ultrasound stimulated γ-aminobutyric acid (GABA) synthesis (18.9 ± 0.5 mg/100 g), increased the antioxidant activity (AOA) (2.86 ± 0.2 mg/g Trolox equivalents) and the amount of flavonoids (0.19 ± 0.03 mg QE/g). The SEM analysis of powder particles of whole-wheat flour made from wheat germinated with ultrasound exposure showed densely packed aggregates of protein matrix. To sum up, controlled ultrasound during wheat grain germination increases the amount of GABA and AOA. The whole-wheat flour is useful for food enrichment.

Influence of different pretreatments on the quality of wheat bran-germ powder, reconstituted whole wheat flour and Chinese steamed bread

This paper studied the influences of low-temperature (temp) extrusion (nonexpanded), high-temp extrusion (expansion), explosion puffing and high-temp jet milling on the modification of wheat bran-germ powder (WBGP) and on the dough properties, storage stability and Chinese steamed bread (CSB) quality in relation to reconstituted whole wheat flour (WWF). The four pretreatments significantly increased the soluble dietary fiber content of WBGP by 79.0%, 72.8%, 47.6% and 70.9%, respectively, and the lipase and lipoxygenase activities were inactivated to varying degrees. The extrusion technologies did not cause significant changes in the gluten indexes and pasting properties of WWF, while the low-temp extrusion had better thermal stability and anti-retrogradation. The gas retention coefficients of WWFs were pretreated by extrusion was higher than the other WWFs. The specific volume of CSB pretreated by low-temp extrusion was slightly larger than that of control, and the cell diameters and coarse cell volumes were smaller. Pretreatment can obviously inhibit the increase in fatty acid contents of WWF during storage and inhibit enzyme activity. The storage stability of extrusion technologies was better than that of wheat flour. Altogether, low-temp extrusion was more suitable for pretreating WBGP.

Food to food fortification of whole wheat flour biscuit using moringa leaves powder

The purpose of the research was to use food to food fortification of staples, as a tool to deliver micronutrients especially minerals to the population. In this research moringa leaves powder (MLP), a local nutrient dense source, was utilized for increasing the micronutrients in whole wheat flour biscuit. Microstructural and mineral analysis of whole wheat flour (WWF) and MLP was carried out. WWF biscuit were prepared by incorporating MLP in different percentages (0, 2, 4, 6, 8 and 10%). Mineral profile, phytic acid content and microstructure of the biscuit were analyzed. The microstructural analysis showed that the gluten network was infered by inculsion of MLP, creating some cavities, but the entire protein matrix was not disrupted. The results of the mineral analysis indicated a significant increase in magnesium (42.34%), calcium(84.91%), potassium(49.82%), phosphorus (32.32%) and iron content(50.92%) of the cookies fortified with MLP. Phytic acid of the biscuit decreased from 0.66 to 0.39%. It can be concluded that MLP can be a tool to alleviate malnutrition and solve food insecurity especially in the developing counteries.

Development of muffins with green pea flour and their physical and sensory evaluation and essential amino acid content

ABSTRACT: Wheat flour (WF), pea flour (PF) and whole wheat flour (WWF) were mixed in different ratios by applying a simplex-centroid mixture design, in order to evaluate the impact of these combinations on the physical and sensorial properties of muffins. The interaction between WF and WWF produced muffins with brighter crusts and muffins prepared with higher ration of PF were harder. The ranking test was performed with the objective of identifying the most preferred muffin experiments according to the flavor attribute. The experiments with the lowest ranking scores were selected and submitted to the acceptance test. In the acceptance test, the attributes of color, taste, texture and overall acceptance were evaluated, where muffins obtained scores higher than 7 (“moderately liked”), indicating good acceptance of all experiments. The experiment (a) (80% of WF, 10% of PF and 10% of WWF) was chosen for presenting the highest set of scores.

Bran characteristics impact the whole wheat noodle quality

In this study, whole wheat flour (WWF) was prepared by blending one commercial noodle flour with ten different bran samples from white and red winter wheat varieties. The whole wheat dough properties and noodle qualities were investigated. In general, brans from red wheat varieties exhibited higher total phenolic contents than those from white wheat varieties. Mixolab analysis revealed significant relationships between bran ash, starch, and insoluble dietary fiber (IDF) contents and the mixing and pasting properties of WWF dough. Concerning the noodle quality, bran protein content showed a positive correlation with tensile strength (P < 0.01), elongation distance, springiness, and resilience of cooked noodles. Also, bran IDF content was positively related to the hardness of cooked whole-wheat noodles. These results suggest that bran with higher protein content and lower IDF content is more desirable for the production of whole wheat noodles.

Quality of bread from flour of different spelt wheat varieties

Purpose. To study the quality formation in bread from different flour of spelt wheat (premium, whole-wheat) depending on the variety and line.&#x0D; Methods. Laboratory, mathematical and statistical, physical and chemical.&#x0D; Results. The bread volume made from high-grade flour varied from 303 to 523 cm3, which corresponds to 1.0–7.6 points depending on the variety and line of spelt wheat. The bread volume made from whole-wheat flour was 10–20% less than the bread volume made from premium flour. The average bread volume obtained from whole-wheat flour of ‘Zoria Ukrainy’ variety was 470 cm3, while low bread volume was obtained from flour of ‘Shvedska 1’ variety and LPP 3132, LPP 3117, TV 1100 lines which corresponded to 2.8–3.2 points. In other varieties and lines, these indicators were very low and ranged between 270 and 328 cm3 or less by 142–200 cm3 compared to the standard variety. The convexity of pan bread made from high-grade flour was the highest in ‘Zoria Ukrainy’ spelt wheat variety and NAK 34/12‑2 line: 0.49 and 0.54, respectively, which corresponded to 5.0 points. Significantly higher indicators were found in P 3, NAK34/12–2, and LPP 3122/2 lines: 0.38–0.51 (1.0–5.0 points). In ‘Shvedska 1’ variety and five lines, the indicator of bread convexity varied from 0.27 to 0.37 (from 3.0 to 4.0 points). In other varieties and lines it was significantly lower (0.07–0.21) than in the standard. The indicator of bread convexity from whole-wheat flour in ‘Zoria Ukrainy’ spelt wheat variety was 0.37 which corresponded to 4.0 points. Significantly higher indicators were found in P 3, NAK34/12–2 and LPP 3122/2 lines: 0.38–0.51 (1.0–5.0 points). In ‘Shvedska 1’ variety and five lines, the bread convexity indicator varied from 0.27 to 0.37, that corresponds to 3.0–4.0 points). In other varieties and lines it was significantly lower (0.07–0.21) than in the standard. Culinary quality of bread was high in all samples: 7.2–8.4 points (80–93% of the maximum value). However, the highest quality had the bread made from ‘Zoria Ukrainy’ variety, LPP 3132, NAK34/12–2, and TV 1100 lines. The overall culinary quality of whole-wheat bread was very high as it varied from 8.3 to 9.0 points. However, the bread made from ‘Shvedska 1’ variety and LPP 3117, LPP 3122/2, P 3, LPP 3132, NAK34/12–2 lines had the highest quality (9.0 points).&#x0D; Conclusions. Gloss index of bread surface and its overall estimate is affected by the protein content in grain. Gluten content has a slightly smaller effect on bread quality. In addition, crust surface, bread texture, the overall estimate of bread quality is also affected by the gluten deformation index. Bread obtained from ‘Zoria Ukrainy’ flour, LPP 3132, NAK34/12–2, and TV 1100 lines had the highest overall culinary evaluation.

Influence of bread‐making method, genotype, and growing location on whole‐wheat bread quality in hard red spring wheat

AbstractBackground and objectivesExperimental bread‐making is essential in wheat quality evaluation. This research examined three different types of bread‐making methods, sponge‐and‐dough (SpD), straight‐dough (StD), and no‐time dough (NoD) methods, to identify a suitable method to evaluate whole‐wheat flour (WWF) bread‐making quality for diverse hard red spring (HRS) wheat samples.FindingsThe StD method, and to a lesser extent NoD, showed higher variation among WWF samples for bread‐making traits. On the contrary, SpD bread quality traits were more similar among WWF samples. When the StD method was used to evaluate 21 HRS wheat genotypes grown at six locations in North Dakota, most WWF bread‐making quality traits varied significantly among genotypes and growing locations. Specifically, the HRS genotypes showed relatively high variability for the bread loaf volume and symmetry, while growing locations contributed largely to the variability of the baking water absorption.ConclusionsThe StD method was suitable to evaluate the variability of WWF bread‐making quality traits among HRS wheat genotypes grown at various growing locations in North Dakota.Significance and noveltyThe research identified an experimental bread‐making procedure that is useful for the evaluation of the WWF bread‐making quality in HRS wheat breeding programs. The information will help segregate high‐quality HRS genotypes in plant breeding programs.

Evaluation of whole wheat flour sourdough as a promising ingredient in short dough biscuits

The incorporation of whole wheat flour (WWF) via sourdough fermentation was studied in short dough biscuits. The substitution levels of wheat flour to WWF were 15%, 25%, 35%, and 50%. The biscuits containing WWF sourdough were produced by achieving the same level of WWF as in the WWF biscuits. The incorporation of WWF on dough formulation increased both G' and G” moduli, while the inclusion of WWF by sourdough fermentation caused a significant reduction. Spread ratio of the biscuits decreased as the WWF ratio in the formulation increased (p < 0.05). The hardness value of WWF sourdough biscuits was not significantly different than that of the control biscuits while the direct addition of WWF increased the hardness value (p < 0.05). Biscuits containing WWF sourdough had significantly higher lightness (L*) value than the WWF biscuits (p < 0.05). A low-level incorporation of sourdough corresponding to 15% WWF was preferable by the panelists for general acceptability parameters.

Effects of Different Pilot-Scale Milling Methods on Bioactive Components and End-Use Properties of Whole Wheat Flour.

The health benefits from consumption of whole wheat products are widely recognized. This study investigated the effects of different pilot-scale milling methods on physicochemical properties, bioactive components, Chinese steamed bread (CSB), and Chinese leavened pancakes (CLP) qualities of whole wheat flour (WWF). The results indicated that WWF-1 from the reconstitution of brans processed by a hammer mill had the best CSB and CLP quality overall. WWF from entire grain grinding by a jet mill (65 Hz) contained the highest concentration of bioactive components including dietary fibers (DF) and phenolic acids. A finer particle size did not necessarily result in a higher content of phenolic antioxidants in WWF. DF contents and damaged starch were negatively correlated with CSB and CLP quality. Compromised reduced quality observed in CLP made from WWF indicated its potentially higher acceptance as a whole-grain product.

Pre-Hispanic Foods Oyster Mushroom (Pleurotus ostreatus), Nopal (Opuntia ficus-indica) and Amaranth (Amaranthus sp.) as New Alternative Ingredients for Developing Functional Cookies.

Oyster mushroom (Pleurotusostreatus), nopal (Opuntia ficus-indica) and amaranth (Amaranthus spp.) are pre-Hispanic foods widely consumed in Mexico. However, there are no standard products developed with these ingredientsas functional cookies. This study evaluated the impact of partial replacement (50%) of whole-wheat flour (WWF) with three formulations of P. ostreatus, nopal and amaranth flours (POF, NF and AF, respectively) on the nutritional/antioxidant properties of fortified cookies. The proportion of the flours’ ingredients (WWF:AF:NF:POF) were 100% WWF (traditional cookies), 50:35:10:5 (F1), 50:30:15:5 (F2) and 50:40:5:5 (F3). Proximal composition, phenolic/flavonoid contents, and ABTS•+ scavenging activity were determined in flours and cookies.POF, NF and AF possess a high nutritional value comprising polyphenols/flavonoids and a significant antioxidant potential. Total protein, ash and flavonoids were higher in fortified cookies than in controls. Cookies prepared with F2—the highest nopal level—contained 5.29% of dietary fiber and five times higher polyphenol content than control cookies. The ABTS•+ scavenging ability was similar in the three enriched cookies (87.73–89.58%), but higher than that in traditional cookies (75.60%). The applicability of POF/NF/AF for replacing up to 50% of WWF in the production of functional cookies was demonstrated without compromising products’ acceptability.This research promotes renewable local bioresouces for a sustainable agri-food chain, especially edible mushrooms.

Hydroxytyrosol-Fortified Foods Obtained by Supercritical Fluid Extraction of Olive Oil.

A new original process has been set-up to obtain hydroxytyrosol-enriched food by means of CO2 supercritical fluid extraction. The process is based on the direct adsorption of hydroxytyrosol on selected foodstuff (e.g., flour, whole-wheat flour, and sugar) when placed in contact with olive oil (which is known to contain this phenol) under controlled temperature and pressure conditions of supercritical CO2. The transfer of the nutraceutical to the foodstuff was initially evaluated using a fortified olive oil model and was then applied to commercial olive oil and foodstuff. The yield of the hydroxytyrosol transfer was demonstrated to be quantitative. In order to prove the suitability of the final products, hydroxytyrosol-enriched flour was used to prepare a bread roll, which maintained the nutraceutical characteristics after the cooking. Finally, DPPH based experiments were performed to prove the radical scavenging activity of the functionalized foodstuff.

The Characteristics of Steamed Bread from Reconstituted Whole Wheat Flour (WWF) of Different Hard Wheat Classes with Different Bran Particle Size Distributions.

The purpose of this study was to investigate the effects of reconstituted whole wheat flour (WWF) particle size on flour characteristics and northern-type steamed bread (NTSB) quality. In this study, hard white (HW), hard red winter (HRW), and hard red spring (HRS) wheat classes, and four different bran particle size distributions [D(50) values of 53 μm, 74 μm, 105 μm, and 125 μm] were blended at a ratio of 85% refined flour + 15% bran to create reconstituted WWF and make reconstituted WWF NTSB. Farinograph water absorption and water solvent retention capacity (SRC) increased as bran particle size decreased. Flour and dough strength tests such as lactic acid SRC and Farinograph and Mixolab development time and stability did not show any clear trends with bran particle size. HRW WWF tended to be the exception as Farinograph development time and stability generally increased as particle size increased. Resistance to extension increased as bran particle size decreased for HRW WWF and increased as particle size increased for HW and HRS. These differences in WWF dough rheology trends were likely due to differences in gluten characteristics between the classes. The results showed that larger particle sizes (105 μm and 125 μm) were more conducive to achieving desirable whole wheat NTSB specific volume, color, and texture.