broken husks of the seeds of cereal grains that are separated from the flour by sifting
food prepared from the husks of cereal grains
the protective outer coating or skin of the wheat kernel. It is an insoluble fiber, which means it does not dissolve in liquid. It is not present in white flour but can be added in small quantities (1-2 tablespoons) to bread dough to add fiber to the diet. It should be stored in a refrigerator after opening.
The seed coat of wheat and other cereal grains which is separated from flour and used as animal food.
The outer layers of the grain of cereals such as wheat, removed during the process of milling and used as a source of dietary fiber.
partly ground husk of grain
Bran is the broken husks of the seeds of cereal grains and a waste product of flour production. It's main use was as an animal feed until the 1970's when it was discovered that it would be a beneficial addition to our diet (and for which it is more widely known for today). When used in skin care recipes it helps to tighten large pores and combat dry skin.
The outer husk of grains such as wheat, containing a high percentage of fiber. White flours have the bran removed. Whole wheat flours may contain all or part of the bran.
Bran is the coarse, dry outer layer of grains such as wheat, rye, and oats. Bran adds texture, fiber, and nutritional richness to breads and cereals. It also imparts a sweet, nutty flavor For full nutritional value, be sure to buy unprocessed bran.
The outer layer of grains such as wheat or oats. This outer layer is normally removed during the milling process. Bran is a good source of carbohydrates, calcium, phosphorus, and fiber.
Bran is one form of fiber. Fiber helps maintain healthy lower intestinal function and healthy blood cholesterol levels.
the tough, outer covering of the endosperm of various types of grain kernels; has a high fiber and B vitamin content and is usually removed during milling; used to enrich baked goods and as a cereal and nutrient supplement.
Bran is the hard outer layer of cereal grains, and consists of combined aleurone and pericarp. Along with germ, it is an integral part of whole grains, and is often produced as a by-product of milling in the production of refined grains. When bran is removed from grains, they lose a portion of their nutritional value.