Wheat bran was added to Chinese steamed bread to see how it affected the dough and final bread quality. Different levels of wheat bran were tested (5%, 10%, and 15%). The study found that adding wheat bran made the dough less stretchy, decreased the size of the bread, and made it harder, chewier, and gummier. However, adding wheat bran also made the bread have a lower predicted glycemic response, which means it might be better for controlling blood sugar levels.