The study looked at how processing wheat bran affects the quality of whole wheat flour. By using extrusion expanding treatment on bran from different types of wheat, researchers found that this process increased the bran's ability to expand and hold water. This led to significant changes in the physical and chemical properties of the whole wheat flour, including its color, gluten content, protein levels, and baking properties. Overall, processing the bran before adding it back to the flour improved the quality of the whole wheat flour.