## 3 Results and Discussion
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Bread Samples**} & \multicolumn{3}{c}{**Color Characteristics**} & \multirow{2}{*}{**Dough Hardness,**} \\ \cline{2-2} \cline{4-4}  & **L*** & **a*** & **b*** & **mJ** \\ \hline Control & 95.1 \(\pm\) 0.97 e & \(-\)1.31 \(\pm\) 0.05 a & 21.49 \(\pm\) 0.31 b & 0.2 a \\ \hline \multicolumn{4}{c}{Dough with untreated wheat bran} \\ \hline WBS5\% & 88.3 \(\pm\) 0.13 c & 1.14 \(\pm\) 0.20 d & 20.81 \(\pm\) 0.43 a & 0.2 a \\ WB10\% & 84.3 \(\pm\) 1.28 a & 2.55 \(\pm\) 0.05 f & 20.20 \(\pm\) 0.41 a & 0.3 b \\ WB15\% & 79.1 \(\pm\) 0.87 b & 3.63 \(\pm\) 0.36 g & 20.80 \(\pm\) 0.38 a & 0.4 c \\ \hline \multicolumn{4}{c}{Dough with extruded fermented wheat bran} \\ \hline WB ex-f-5\% & 91.5 \(\pm\) 0.60 d & \(-\)0.06 \(\pm\) 0.02 b & 21.90 \(\pm\) 0.29 b & 0.2 a \\ WB ex-f-10\% & 87.9 \(\pm\) 1.97 c & 0.79 \(\pm\) 0.12 c & 22.30 \(\pm\) 0.42 b & 0.2 a \\ WB ex-f-15\% & 82.9 \(\pm\) 1.70 a & 1.88 \(\pm\) 0.06 e & 22.75 \(\pm\) 0.23 b,c & 0.2 a \\ \hline \hline \end{tabular}   
* Data expressed as mean values (\(n=5\)) \(\pm\) standard deviation (SD). \(-\)e. Mean values within a row with different letters are significantly different (\(p\leq 0.05\)). L* lightness; \(a\)* redness or \(-a\)* greenness; b* yellowness or \(-b\)* blueness; NB–National Bureau of Standards units. The control dough was produced without wheat bran; WB5%, WB10%, WB15%  
changes in specific volume, and in all cases, the specific volume of bread prepared with extruded/fermented wheat bran remained similar to that of the control group breads (on average, 2.78 cm\({}^{3}\) g\({}^{-1}\)). Similar tendencies were found for bread porosity: increasing the quantity of untreated wheat bran reduced the porosity of the bread: by 10.00% for bread containing 5% untreated wheat bran, by 17.7% for bread containing 10% untreated wheat bran, and by 32.1% for bread containing 15% untreated wheat bran. However, the addition of 5% and 10% extruded/fermented wheat bran had no significant effect on bread porosity, but 15% extruded/fermented wheat bran reduced bread porosity by 4.0% in comparison with control breads. In addition, as can be seen from the images of the bread texture (Table 2), the incorporation of extruded/fermented wheat bran in the main bread formula led to the formation of a high number of large pores compared with control breads, as well as in the breads prepared with untreated wheat bran. The results of the ANOVA test indicated that there is a significant effect of adding untreated or extruded/fermented wheat bran and of the different quantities, and the interaction of these factors on bread specific volume (_p_ < 0.0001) and porosity (_p_ < 0.0001). In comparing bread shape coefficients between the control group and breads prepared with extruded/fermented wheat bran, no significant differences were found; however, the shape coefficient of bread prepared with 5% untreated wheat bran was 7.7% higher, and that of bread prepared with 15% untreated wheat bran was 20.6% lower than that of the control bread group. In all cases, the addition of wheat bran (untreated and extruded/fermented) increased mass loss after baking: in the group prepared with untreated wheat bran, mass loss after baking was, on average, 11.39% higher, and in the group prepared with extruded/fermented wheat bran, it was, on average, 15.36% higher than that of the control group; these results were not significantly influenced by the quantity of untreated or treated wheat bran used. In comparing bread crust color coordinates, the highest L* was shown by control breads, as well as by breads prepared with 10% extruded/fermented wheat bran (on average, 52.95 NBS). The highest crust a* was found for control group samples; a* values were 13.0% and 32.4% lower for breads prepared with untreated and extruded/fermented wheat bran, respectively. In addition, all the breads prepared with untreated and extruded/fermented wheat bran showed lower crust b* in comparison with the control group (on average, 18.7% and 17.2% lower, respectively).