“…For example, the use of alpha‐amylases, which allow the generation of fermentable sugars from damaged starch, helps to increase the volume and reduce the hardness of both white and whole‐wheat breads (Armero & Collar, 1996), or that of breads elaborated with mixtures of white and WWFs (Matsushita et al., 2017). Altınel and Ünal (2017a, 2017b) also reported that other enzymes, such as glucose oxidase, hemicellulose, and phospholipase + hemicellulose, can be used to improve the characteristics of dough and bread prepared from WWF. From all the enzymes, hemicellulases are the most studied enzymes to modify the components of bran with positive results, and among these, xylanases stand out (Altınel & Ünal, 2017a, 2017b; Butt, Tahir‐Nadeem, Ahmad, & Sultan, 2008; Courtin & Delcour, 2002; Driss et al., 2013; Ghoshal, Shivhare, & Banerjee, 2013; Park, Fuerst, & Baik, 2019; Shah, Shah, & Madamwar, 2006).…”