A flour from defatted oil palm kernels was used for substitution of wheat bran for the preparation of dietary fiber-rich wheat cookies and bread. The flour, containing 71% insoluble dietary fiber, 2% soluble dietary fiber and 19% protein (dry basis), was used at three different levels (3%, 4.5% or 6%) for the formulation of cookies, and at 2.5% and 5% for the preparation of bread. Commercial samples containing 6% and 5% wheat bran for the cookies and bread, respectively, were used as reference products. The dietary fiber content ranged between 6.8 and 10.1% for the experimental cookies and between 5.1 and 7% for the corresponding breads. Both types of products showed lower starch content (42-50% for cookies and 34-36% for breads) than the reference samples. Protein quality, as assessed by true and apparent digestibility, PER and NPR, was similar for experimental and reference cookies and breads. The final product texture (increased/decreased) as dietary fiber level increased. Flavor tests performed with both an untrained panel and the cookie senior chef indicated preference for the 3% palm flour cookies and the 2.5% flour bread. No change in pH regulating compounds was observed in either experimental or reference cookies, although a slight increase in humidity was recorded for the palm flour-based cookies. The experimental bread whiteness decreased as the palm flour level increased.(ABSTRACT TRUNCATED AT 250 WORDS)