effect of different levels and particle sizes of wheat bran on the quality of flat bread

due to the positive effects of fiber on human health, production and distribution of high fiber containing foods is on the increase. amongst different foods, bread is a suitable option to convey fiber in human diets. flat breads which are very common in asian countries, are mainly produced from white flour and hence are low in fiber. the main objectives followed in this study were to produce high fiber barbari bread (a popular flat bread) using wheat bran, while minimizing the adverse effects of inclusion of bran in the bread recipe. to achieve this, wheat bran of different levels (0-20%, w/w flour basis) and particle sizes (170, 280, 425 and 750 mm) were added to barbari bread recipe. using brabender farinograph, it was found that with increase in bran level and its particle size, the water absorption of the dough increased. color determination results showed that the bread crust color became darker as the level of the bran and its particle size increased. the results of determination of the bread texture using texture profile analyser, showed that the bread became harder and less cohesive with increase of the fiber in the dough and for each bran particle size. according to the panelists, barbari breads constituted the most appropriate breads with up to 15% bran with particle sizes of shorter than 280 mm. in total, it was concluded that by a control of the level and particle size of the bran, it is possible to increase the fiber content of the bread without any significant adverse effects on the quality.