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Epidemiological data and scientific studies have demonstrated the health benefits of consuming bran\u2010rich or whole\u2010grain food products. However, incorporation of wheat bran in cereal\u2010based 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 review summarizes the current knowledge on the impact of wheat bran on bread making, provides a comprehensive overview of the bran properties possibly involved, and discusses different strategies that have been evaluated up till now to counteract the detrimental effects of wheat bran on bread making.<\/jats:p>","DOI":"10.1111\/1541-4337.12176","type":"journal-article","created":{"date-parts":[[2015,10,16]],"date-time":"2015-10-16T19:46:05Z","timestamp":1445024765000},"page":"28-42","source":"Crossref","is-referenced-by-count":242,"title":["Wheat (\n                    <i>Triticum aestivum L<\/i>\n                    .) 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