## 3 Results and Discussion
\begin{table}
\begin{tabular}{c c c c c} \hline \multirow{2}{*}{**Bread Samples**} & \multicolumn{2}{c}{**Specific Volume,**} & \multirow{2}{*}{**Porosity, \%**} & \multicolumn{2}{c}{**Shape**} & \multirow{2}{*}{**Mass Loss after Baking, \%**} \\  & \multicolumn{1}{c}{**cm\({}^{3}\) g\({}^{-1}\)**} & & & & \\ \hline Control & 2.72 \(\pm\) 0.04 d & 68.3 \(\pm\) 0.98 e & 2.48 \(\pm\) 0.14 b & 8.83 \(\pm\) 2.3 a \\ \hline \multicolumn{5}{c}{**Wheat bread with untreated wheat bran**} \\ \hline WB5\% & 2.66 \(\pm\) 0.02 c & 61.5 \(\pm\) 1.2 c & 2.67 \(\pm\) 0.15 c & 12.08 \(\pm\) 1.28 b \\ WB10\% & 2.39 \(\pm\) 0.07 b & 56.5 \(\pm\) 2.5 b & 2.40 \(\pm\) 0.18 b & 11.75 \(\pm\) 0.90 b \\ WB15\% & 2.09 \(\pm\) 0.03 a & 46.4 \(\pm\) 1.1 a & 1.97 \(\pm\) 0.07 a & 10.33 \(\pm\) 0.52 b \\ \hline \multicolumn{5}{c}{**Wheat bread with extruded fermented wheat bran**} \\ \hline WB ex-f-5\% & 2.78 \(\pm\) 0.03 d & 68.5 \(\pm\) 0.9 e & 2.48 \(\pm\) 0.12 b & 15.00 \(\pm\) 4.82 c \\ WB ex-f-10\% & 2.80 \(\pm\) 0.04 d & 69.3 \(\pm\) 0.6 e & 2.48 \(\pm\) 0.17 b & 16.33 \(\pm\) 1.15 c,d \\ WB ex-f-15\% & 2.76 \(\pm\) 0.02 d & 65.6 \(\pm\) 1.6 d & 2.43 \(\pm\) 0.19 b & 14.75 \(\pm\) 1.32 c \\ \hline \multicolumn{5}{c}{**Color characteristics**} \\ \cline{2-5} \multirow{2}{*}{Bread samples} & \multicolumn{2}{c}{Crust} & \multicolumn{2}{c}{Crumb} \\ \cline{2-5}  & L* & a* & b* & L* & a* & b* \\ \hline Control & 53.14 \(\pm\) 1.55 d & 12.97 \(\pm\) 1.03 e & 26.44 \(\pm\) 0.87 c & 80.14 \(\pm\) 0.23 d & \(-\)1.14 \(\pm\) 0.09 a & 24.13 \(\pm\) 0.21 e \\ \hline \multicolumn{5}{c}{**Wheat bread with untreated wheat bran**} \\ \hline WB5\% & 48.84 \(\pm\) 2.90 b & 11.57 \(\pm\) 0.21 d & 22.55 \(\pm\) 2.27 a,b & 71.14 \(\pm\) 0.02 c & 2.21 \(\pm\) 0.07 d & 22.18 \(\pm\) 0.21 c \\ WB10\% & 43.33 \(\pm\) 1.03 a & 11.73 \(\pm\) 0.85 d & 20.33 \(\pm\) 1.90 a & 67.96 \(\pm\) 0.84 b & 3.39 \(\pm\) 0.24 e & 20.69 \(\pm\) 0.11 a \\ WB15\% & 45.90 \(\pm\) 2.99 a,b & 10.58 \(\pm\) 0.24 c & 21.62 \(\pm\) 2.36 a & 62.07 \(\pm\) 1.24 a & 4.95 \(\pm\) 0.37 f & 20.93 \(\pm\) 0.30 a \\ \hline \multicolumn{5}{c}{**Wheat bread with extruded fermented wheat bran**} \\ \hline WB ex-f-5\% & 50.08 \(\pm\) 3.95 b,c & 9.33 \(\pm\) 0.49 b & 22.55 \(\pm\) 1.36 a,b & 70.86 \(\pm\) 0.92 c & 0.64 \(\pm\) 0.13 b & 22.81 \(\pm\) 0.12 d \\ WB ex-f-10\% & 52.75 \(\pm\) 1.52 d & 8.72 \(\pm\) 0.40 a & 23.29 \(\pm\) 1.00 b & 66.24 \(\pm\) 1.51 b & 1.69 \(\pm\) 0.04 c & 22.23 \(\pm\) 0.09 c \\ WB ex-f-15\% & 48.25 \(\pm\) 2.50 b & 8.25 \(\pm\) 1.35 a & 19.85 \(\pm\) 0.94 a & 62.84 \(\pm\) 1.20 a & 2.34 \(\pm\) 0.09 d & 21.40 \(\pm\) 0.32 b \\ \hline \multicolumn{5}{c}{**Bread crumb images**} \\ \hline \end{tabular}
\end{table} 
Table 2: Bread specific volume, porosity, shape coefficient, mass loss after baking, color characteristics of the bread crust and crumb, and bread crumb images. The overall acceptability and emotions induced for consumers by bread prepared with different quantities of untreated and extruded/fermented wheat bran are shown in Table 3. The lowest overall acceptability was shown for control bread and bread prepared with untreated wheat bran (on average, 97.0 mm). All the breads prepared with