bran
Sign in to savethumb|300x300px|Wheat bran structure (E: outer layer; I: intermediate layer; A: aleurone layer) Bran, also known as '''miller's bran''', is the component of a cereal grain consisting of the outer hard layersthe combined aleurone and pericarpsurrounding the endosperm. Corn (maize) bran also includes the pedicel (tip cap). Along with the germ, it is an integral part of whole grains, and is often produced as a byproduct of milling in the production of refined grains. Bran is very nutritious, but is difficult to digest due to its high fiber content; its high fat content also reduces its shelf life
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Bran is the hard outer layers of cereal grains like wheat and corn that surround the inner endosperm, and it's a nutritious byproduct often separated during grain milling. Although bran is nutrient-rich, it's challenging to digest due to its high fiber content and doesn't store as long as refined grain products because of its fat content.
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Article
7 sectionsContents
- Composition
- Rice bran
- Uses
- Research
- Stability
- See also
- References
thumb|300x300px|Wheat bran structure (E: outer layer; I: intermediate layer; A: aleurone layer) Bran, also known as '''miller's bran', is the component of a cereal grain consisting of the outer hard layersthe combined aleurone and pericarpsurrounding the endosperm. Corn (maize) bran also includes the pedicel (tip cap). Along with the germ, it is an integral part of whole grains, and is often produced as a byproduct of milling in the production of refined grains. Bran is very nutritious, but is difficult to digest due to its high fiber content; its high fat content also reduces its shelf life as the oils/fats are prone to becoming rancid. As such, it is typically removed from whole grain during the refining processe.g. in processing wheat grain into white flour, or refining brown rice into white rice.
Bran is present in cereal grain, including rice, corn (maize), wheat, oats, barley, rye, and millet. Bran is not the same as chaff, which is a coarser, scaly material surrounding the grain and is indigestible by humans.