*2.2. Bran Functionality Traits*

Wheat kernels from each of the HWWAMP genotypes were cleaned and tempered to 15.3% moisture for 24 h. Milling was performed on a laboratory mill (Quadrumat, C.W., Jr.; Barabender Instruments Inc., South Hackensack, NJ, USA) as described previously [49]. The mill produced two fractions, bran and flour, that were collected and weighed. Bran yield was calculated as

mass of bran divided by the combined mass of the flour and bran, expressed as a percentage. Bran yield was used in downstream analysis as a covariate.

Friability of bran was measured by sieving the bran fraction through two testing sieves stacked on top of each other (No. 20 and No. 60 containing 850 μm and 250 μm openings, respectively). Sieves were selected according to published guidelines, where coarse bran is separated from "shorts", or fine bran, by sifting on a No. 20 sieve, and any remaining flour is separated from shorts by sifting through a No. 60 sieve [49]. Friability was calculated as the weight fraction of bran remaining on sieve No. 60 (fine bran particles) divided by the combined weights of bran on the No. 20 and No. 60 sieves (coarse and fine bran particles), expressed as a percentage.

The WRC of bran was analyzed according to the approved method for flour [49], with some modifications. In particular, 1 g of bran was weighed into a tared tube to which 5 mL of water was added. After vortex mixing for 5 s, samples were shaken on a horizontal shaking platform at room temperature and 100 rpm for 20 min. Then samples were centrifuged at 1000× *g* for 15 min. The supernatant was then carefully decanted and test tubes were drained upside down over paper towels for 10 min. Following decanting, the tubes were weighed and the weight of the bran plus absorbed water was calculated. WRC was calculated as the weight of bran plus absorbed water divided by the dry weight of bran, expressed as a percentage.
