The effects of bran components such as cellulose, arabinoxylan (AX), and ferulic acid (FA), and transglutaminase (TG) on the thermomechanical attributes and protein polymerization of bread dough were investigated. Bran components prolonged development time and decreased dough stability, while TG increased the two attributes mainly attributed to its cross-linking ability on gluten proteins. Both AX and TG decreased the setback and hot-gel stability, probably because of the interaction with starch chains that restricted the recrystallization and ...
