Bran size changes whole wheat dough texture by altering how sharply the bran particles cut gluten, how quickly they absorb water, and how dense the finished crumb becomes. Coarse bran usually creates a more noticeable chew and speckled, rustic crumb, while finely milled bran tends to produce a smoother dough and softer bite.
How Bran Size Changes Whole Wheat Dough Texture — Crumb, Hydration, and Handling
