Fiber, Bran, Grain Particles, Fruit Pieces, Spices, and the Like

Any particle that physically gets in the way of gluten strands from forming will decrease gluten development. For example, cracked wheat particles, bran flakes, or flaxseeds added to bread dough create gaps in the gluten structure, shortening and weakening the gluten. Surprisingly, even spice particles interfere with gluten formation.