The impact of wheat (Triticum aestivum L.) bran on wheat starch gelatinization: A differential scanning calorimetry study.

•Total water content determines conclusion temperature in starch-bran-water mixtures.•Wheat bran increases starch gelatinization onset (To) and peak (Tp) temperature.•Increased To and Tp not caused by higher water binding of bran compared to starch.•Bran concentration in water determines To and Tp independent of total water content.•Water extractable components of wheat bran like K and P increase To and Tp.