The researchers studied how adding wheat bran dietary fiber affects the structure of wheat glutenin and gliadin during heating. They found that as the temperature increased, the properties of glutenin and gliadin changed. Wheat bran fiber increased the interaction between glutenin and gliadin at lower temperatures but decreased it at higher temperatures. This suggests that adding wheat bran fiber has a bigger impact on the structure of these proteins than just changing the temperature. This research helps us understand how to make high-fiber flour products better.