Thermogravimetric analysis of water release from wheat flour and wheat bran suspensions

► TGA of flour/bran mixtures was characterised on release of compartmentalised water. ► TGA showed gluten and starch ratios of free and bound water are affected by bran. ► Deconvolution of flour/bran mixtures show altered compartmentalisation of water. ► Water release from bran is a prolonged event, covering the entire baking process. ► Bran interrupts the processes of texture formation in non-enriched products.