What would be a possible outcome of adding too much bran to a baked product?

Adding too much bran to a baked product typically leads to decreased tenderness. Bran is the outer layer of grains and is high in fiber, which can absorb moisture significantly. When excess bran is included in a recipe, it can create a drier product due to its moisture-absorbing properties. Consequently, this would interfere with the gluten development needed for structure and softness in baked goods.

Moreover, bran granules can contribute to a coarse texture, which can further detract from the desired tenderness. Tenderness in baked products is achieved through the right balance of ingredients and moisture; therefore, an overabundance of bran can upset this balance, resulting in a denser and less tender product. Understanding these properties of bran is essential for achieving optimal texture in baked goods.