A dough made with a bran-sponge may improve volume in whole wheat bread.

New ways enzymes can improve whole wheat bread
The processing challenges associated with whole wheat bread continue to perplex formulators. However, research presented by Lisbeth Kalum, Novozymes, may ease concerns.  

Ms. Kalum examined the use of enzymes in whole wheat bread and found that the addition of a bran-sponge improved volume in the finished product as well as texture, compared to doughs made by adding enzymes directly to the straight dough. 

For more information on the research presented, click here.