bran

Bran is the hard outer layer of cereal grains, consisting of the husk, aleurone layer, and parts of the germ that remain after milling and refining processes. It is derived primarily from wheat, rice, oats, and barley, though it can be obtained from any grain crop. Bran comprises approximately 5–15% of the whole grain by weight and is rich in fiber, minerals, and vitamins that are largely removed during the production of refined white flour and white rice. The texture is coarse and slightly nutty, with a slightly bitter or earthy undertone depending on the grain source. Different grain varieties produce distinct bran characteristics: wheat bran is the most commonly consumed, rice bran has a higher oil content and shorter shelf life, and oat bran is notably softer and more soluble.

Bran is primarily incorporated into baked goods to increase dietary fiber content, including breakfast cereals, muffins, breads, and granola. Wheat bran is sprinkled onto or mixed into oatmeal, yogurt, and smoothies as a nutritional supplement. Rice bran, with its higher fat and vitamin content, is used in Asian cuisines as a thickening agent and in some traditional remedies. Oat bran, which is more soluble than wheat bran, is favored for porridges and as a binder in baking. Bran can be incorporated into savory applications such as coating for fried foods or as an additive to ground meat products. Due to its absorptive properties, bran requires increased liquid in recipes and can alter the texture of baked goods if overused.