Replication Data for: Selection of wheat miller’s bran based on the sub-aleurone protein content allows increase of the quality of bran-enriched bread

Wheat miller’s bran negatively affects the gluten network but contains the grain tissue with the highest gluten content, the sub-aleurone. Here, the aim was to investigate how sub-aleurone gluten proteins in miller's bran affect bran-enriched bread quality. A bread-making experiment was performed with six lab-scale-produced bran samples. These strongly differed in protein content (10.8-18.6%) but had a similar particle size (d50: 1266-1330 µm) and strong water retention capacity (0.71-0.80 mL H2O/g). Bran protein content variation mainly originated from sub-aleurone protein content variation (10.7-26.2%). Incorporating the bran with the highest versus lowest sub-aleurone protein content increased the loaf volume by 22.4% (concept was validated for commercial bran). 99% of loaf volume variation could be explained by sub-aleurone protein content variation. Conclusively, sub-aleurone protein content is the most important factor regarding bran functionality in bread-making. Therefore, bran selection based on (sub-aleurone) protein content could be a low-cost, low-effort opportunity for bran-enriched bread-making.