Abstract: In this work, the effect of adding different amounts of ultrasonic-assisted acid-modified wheat bran powder on the farinographic properties and gelatinization characteristics of wheat flour as well as the tensile and texture properties of dough was investigated. The results indicated that dough water absorption rate and development time (DDT) increased, and dough stability time (DST) and farinographic quality number (FQN) increased initially and then decreased with increasing addition of acid modified superfine wheat bran; maximum resistance to extension, resistance to extension (R) and ratio of resistance to extension to extensibility (R/E) increased, while extensibility (E) and extension area decreased. These variations suggested that the modified wheat bran powder showed both?positive?and?negative effects on the tensile properties. In addition, peak viscosity, trough viscosity, breakdown, final viscosity, setback, peak time and gelatinization temperature all increased firstly and then decreased. The same trend was observed for texture properties such as hardness, springiness, adhesiveness, chewiness, cohesiveness and resilience. Overall, it was concluded that the application of acid modified wheat bran powder in the range of 6%–9% could improve flour quality and dough texture properties.

Key words: acid-modified wheat bran powder, farinographic properties, tensile properties, gelatinization characteristics, texture properties