Whole-grain bread is rich in high-quality dietary fiber

B vitamins

and various minerals. It has significant health benefits in promoting intestinal peristalsis

delaying blood sugar rise

and enhancing satiety

meeting the healthy diet needs of modern people. Therefore

it is increasingly favored by consumers. The introduction of bran can easily weaken the gluten structure

often resulting in problems such as excessively hard texture

coarse particles

insufficient elasticity

and easy crumbling

significantly affecting the taste and eating experience and reducing market acceptance. Therefore

deeply exploring strategies for efficiently retaining dietary fiber and collaborative improvement methods for texture quality in the processing technology of whole-grain bread are of great practical significance for enhancing the nutritional and sensory qualities of products and promoting the development of the healthy bakery food industry.