<p>Wheat bran (WB) and rice bran (RB) were used to substitute wheat flours at a ratio of 10–30% in the preparation of sliced bread and steamed bread, the effects of bran type and substitution ratio on the quality and sensory evaluation of sliced bread and steamed bread were statistically analyzed. Results showed that the bran substituted products had lower dough expansion rate, smaller specific volume, darker color and firmer texture. Consequently, sensory score decreased, especially for 20% and 30% substitution ratio. The impact of bran-substitution on the quality and sensory evaluation was more pronounced in steamed bread than in sliced bread. Additionally, WB substitution had a greater effect than RB substitution. Sensory evaluation suggested that RB substitution up to 20% has potential for use in the production of both sliced bread and steamed bread. The substitution ratio contributed most significantly to product quality (38–98%) and sensory scores (36–68%). Bran type also had a notable influence on product color (6–36%) and texture (4–12%). Moreover, the texture of sliced bread was more affected by bran type (9–12%) than that of steamed bread (4–5%). These findings indicate that RB is a more suitable fortifier than WB for enhancing dietary fiber and nutritional value in baked goods.</p>