1892:
1389:
138:
41:
1399:
1518:
482:
474:
1030:
490:
644:
Commonly, bran is heat-treated with the intention of slowing undesirable rancidification, but a 2003 study of heat-treatment of oat bran found a complex pattern whereby increasingly intense heat treatment reduced the development of hydrolytic rancidity and bitterness with time, but increased
743:
Sun, Guo-Xin; Williams, Paul N.; Carey, Anne-Marie; Zhu, Yong-Guan; Deacon, Claire; Raab, Andrea; Feldmann, Joerg; Islam, Rafiqul M.; Meharg, Andrew A. (2008). "Inorganic
Arsenic in Rice Bran and Its Products Are an Order of Magnitude Higher than in Bulk Grain".
192:. Bran is highly 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
645:
oxidative rancidity. The authors recommended that heat treatment should be sufficient to achieve selective lipase inactivation, but not so much as to render the polar lipids oxidizable upon prolonged storage.
579:
Rice bran is stuck to the surface of commercial ice blocks to prevent them from melting. Bran oil may be also extracted for use by itself for industrial purposes (such as in the paint industry), or as a
445:; all these constituents may contribute to the lowering of the plasma levels of the various parameters of the lipid profile. Rice bran also contains a high level of dietary fiber (
278:, one of the reasons that it is often separated from the grain before storage or further processing. Bran is often heat-treated to increase its shelf life.
916:
869:
231:, which is a coarser, scaly material surrounding the grain, but does not form part of the grain itself, and which is indigestible by humans.
930:
Lehtinen, Pekka; Kiiliäinen, Katja; Lehtomäki, Ilkka; Laakso, Simo (2003). "Effect of Heat
Treatment on Lipid Stability in Processed Oats".
1597:
1109:
726:
603:, as part of a balanced ration with other inputs. Wheatings, a milling byproduct comprising mostly bran with some pieces of
465:
is present at some level in rice bran. One study found the levels to be 20% higher than in contaminated drinking water.
1582:
885:"The Effects of Increasing Intake of Intact Wheat Fibre or Wheat Bran on Gut Microbiota Diversity: A Systematic Review"
804:
124:
636:
consumption, bran is under preliminary research for the potential to improve nutrition and affect chronic diseases.
984:
105:
1435:
77:
62:
1806:
1316:
84:
1587:
1289:
1220:
91:
1919:
1869:
1816:
1796:
1326:
1306:
1402:
1076:
708:
73:
51:
1537:
1001:
796:
789:
1607:
1114:
910:
863:
244:
161:
58:
20:
1929:
1572:
1099:
1014:
977:
753:
196:- e.g. in processing wheat grain into white flour, or refining brown rice into white rice.
8:
1775:
1428:
612:
565:
757:
1272:
1196:
851:
670:
1250:
1452:
947:
843:
800:
769:
722:
624:. Wheat bran has also been used for tanning leather since at least the 16th century.
855:
1914:
1874:
1666:
1167:
1124:
939:
896:
833:
761:
714:
654:
506:
98:
1801:
1709:
1694:
1602:
1392:
1311:
1260:
1176:
970:
718:
442:
275:
260:
185:
1895:
1849:
1844:
1770:
1750:
1532:
1502:
1475:
1470:
1421:
1364:
1359:
1354:
1185:
1058:
438:
426:
193:
189:
141:
Wheat bran structure (E: outer layer; I: intermediate layer; A: aleurone layer)
901:
884:
838:
821:
610:
Bran was found to be the most successful slug deterrent by BBC's TV programme
1924:
1908:
1811:
1699:
1577:
1492:
1465:
1331:
1321:
1277:
1255:
1191:
1104:
1009:
951:
822:"Whole grain, bran and cereal fibre consumption and CVD: a systematic review"
616:. It is a common substrate and food source used for feeder insects, such as
585:
510:
240:
1544:
1480:
1460:
1240:
1230:
1225:
1053:
943:
847:
773:
561:
557:
533:. Rice bran in particular finds many uses in Japan, where it is known as
454:
314:
268:
509:, especially for the benefit of those wishing to increase their intake of
1864:
1854:
1791:
1704:
1685:
1643:
1567:
1559:
1549:
1487:
1374:
1369:
1137:
1086:
819:
675:
664:
659:
633:
592:
581:
446:
430:
422:
264:
177:
173:
1879:
1859:
1765:
1719:
1623:
1592:
1235:
1212:
1201:
458:
418:
414:
137:
1266:
765:
1839:
1755:
1654:
1349:
1094:
1019:
795:. Massachusetts: The Massachusetts Institute of Technology. pp.
617:
604:
600:
525:
434:
410:
181:
165:
40:
1745:
1714:
1068:
621:
573:
519:
514:
489:
157:
1282:
1046:
929:
882:
596:
554:
462:
359:
256:
252:
549:). Besides using it for pickling, Japanese people add it to the
1821:
1724:
1689:
1659:
1152:
993:
502:
450:
337:
307:
248:
224:
216:
153:
1760:
1740:
1648:
1628:
1517:
1507:
1497:
1444:
1181:
1157:
550:
530:
498:
457:, which is also a component of the structure of nonlignified
425:. A major rice bran fraction contains 12%–13% oil and highly
287:
228:
208:
204:
169:
27:
481:
473:
1633:
1245:
1147:
1142:
302:
200:
1029:
962:
381:
297:
292:
220:
212:
172:
bran also includes the pedicel (tip cap). Along with the
1413:
742:
65:. Unsourced material may be challenged and removed.
820:Barrett EM, Batterham MJ, Ray S, Beck EJ. (2019).
788:
461:walls. Some research suggests, though, inorganic
274:The high oil content of bran makes it subject to
1906:
607:also left over, are included in this category.
544:
538:
1429:
978:
156:consisting of the hard layers - the combined
915:: CS1 maint: multiple names: authors list (
868:: CS1 maint: multiple names: authors list (
199:Bran is present in cereal grain, including
1436:
1422:
985:
971:
883:Jefferson, A., & Adolphus, K. (2020).
733:"chaff, which is indigestible for humans"
429:components (4.3%). This fraction contains
900:
837:
247:, and contains significant quantities of
125:Learn how and when to remove this message
786:
706:
488:
480:
472:
136:
700:
1907:
746:Environmental Science & Technology
1417:
966:
1398:
889:Proceedings of the Nutrition Society
63:adding citations to reliable sources
34:
713:. Dordrecht: Springer Netherlands.
572:and used for stewing fish, such as
271:that prevents nutrient absorption.
13:
14:
1941:
16:Hard outer layers of cereal grain
1891:
1890:
1516:
1397:
1388:
1387:
1028:
409:Rice bran is a byproduct of the
39:
787:Rossetti, Gioanventura (1969).
50:needs additional citations for
923:
876:
813:
780:
736:
697:Watson and Ramstad 1987 p. 69
688:
234:
1:
1807:non-celiac gluten sensitivity
1317:Non-celiac gluten sensitivity
695:Corn Chemistry and Technology
681:
497:Bran is often used to enrich
453:, and gum). It also contains
239:Bran is particularly rich in
180:, and is often produced as a
1290:Category:Barley-based drinks
826:British Journal of Nutrition
719:10.1007/978-94-009-0445-3_15
639:
513:. Bran may also be used for
404:
397:
394:
391:
388:
385:
375:
372:
369:
366:
363:
353:
350:
347:
344:
341:
331:
328:
325:
322:
319:
283:
176:, it is an integral part of
7:
1588:International Wheat Council
1221:List of barley-based drinks
707:Catsberg, C. M. E. (1990).
648:
627:
421:), and it contains various
413:process (the conversion of
10:
1946:
1617:Plant parts and their uses
992:
956:See figure 1 in particular
632:As with cereal fibers and
227:. Bran is not the same as
25:
18:
1888:
1832:
1785:Associated human diseases
1784:
1733:
1675:
1616:
1558:
1525:
1514:
1451:
1443:
1383:
1342:
1300:Associated human diseases
1299:
1210:
1166:
1123:
1085:
1067:
1037:
1026:
1000:
932:Journal of Cereal Science
902:10.1017/S0029665120004802
839:10.1017/S000711451900031X
545:
539:
263:. It is also a source of
1817:dermatitis herpetiformis
1797:Gluten-related disorders
1327:Dermatitis herpetiformis
1307:Gluten-related disorders
591:Wheat bran is useful as
152:, is the component of a
26:Not to be confused with
1095:Australian Barley Board
468:
1568:Australian Wheat Board
944:10.1006/jcrs.2002.0496
494:
486:
478:
142:
1608:Wheat pools in Canada
1598:Production statistics
1115:Wheat pools in Canada
1110:Production by country
492:
484:
476:
245:essential fatty acids
188:in the production of
140:
21:Bran (disambiguation)
1573:Canadian Wheat Board
1100:Canadian Wheat Board
1015:Neolithic Revolution
59:improve this article
19:For other uses, see
758:2008EnST...42.7542S
568:City, it is called
317:(excluding starch)
1168:Basic preparations
1125:Parts of the plant
671:Rice bran solubles
495:
487:
479:
164:- surrounding the
143:
1902:
1901:
1676:Basic preparation
1411:
1410:
766:10.1021/es801238p
752:(19): 7542–7546.
728:978-94-009-0445-3
560:, and use it for
507:breakfast cereals
402:
401:
135:
134:
127:
109:
1937:
1920:Food ingredients
1894:
1893:
1875:Tell Abu Hureyra
1833:Related concepts
1734:As an ingredient
1520:
1438:
1431:
1424:
1415:
1414:
1401:
1400:
1391:
1390:
1343:Related concepts
1032:
987:
980:
973:
964:
963:
957:
955:
927:
921:
920:
914:
906:
904:
880:
874:
873:
867:
859:
841:
817:
811:
810:
794:
784:
778:
777:
740:
734:
732:
704:
698:
692:
655:Alkylresorcinols
613:Gardeners' World
548:
547:
542:
541:
281:
280:
261:dietary minerals
194:refining process
148:, also known as
130:
123:
119:
116:
110:
108:
67:
43:
35:
1945:
1944:
1940:
1939:
1938:
1936:
1935:
1934:
1905:
1904:
1903:
1898:
1884:
1828:
1802:coeliac disease
1780:
1729:
1671:
1612:
1603:Protein premium
1554:
1521:
1512:
1447:
1442:
1412:
1407:
1379:
1338:
1312:Coeliac disease
1295:
1261:Japanese whisky
1206:
1162:
1119:
1081:
1077:Barley diseases
1063:
1038:Types of barley
1033:
1024:
996:
991:
961:
960:
928:
924:
908:
907:
881:
877:
861:
860:
818:
814:
807:
785:
781:
741:
737:
729:
705:
701:
693:
689:
684:
651:
642:
630:
471:
443:beta-sitosterol
407:
276:rancidification
237:
131:
120:
114:
111:
68:
66:
56:
44:
31:
24:
17:
12:
11:
5:
1943:
1933:
1932:
1927:
1922:
1917:
1900:
1899:
1889:
1886:
1885:
1883:
1882:
1877:
1872:
1867:
1862:
1857:
1852:
1850:Refined grains
1847:
1845:Plant breeding
1842:
1836:
1834:
1830:
1829:
1827:
1826:
1825:
1824:
1819:
1814:
1809:
1804:
1794:
1788:
1786:
1782:
1781:
1779:
1778:
1773:
1771:Wheat germ oil
1768:
1763:
1758:
1753:
1748:
1743:
1737:
1735:
1731:
1730:
1728:
1727:
1722:
1717:
1712:
1707:
1702:
1697:
1692:
1683:
1679:
1677:
1673:
1672:
1670:
1669:
1664:
1663:
1662:
1652:
1646:
1641:
1636:
1631:
1626:
1620:
1618:
1614:
1613:
1611:
1610:
1605:
1600:
1595:
1590:
1585:
1580:
1575:
1570:
1564:
1562:
1556:
1555:
1553:
1552:
1547:
1542:
1541:
1540:
1533:Wheat diseases
1529:
1527:
1523:
1522:
1515:
1513:
1511:
1510:
1505:
1500:
1495:
1490:
1485:
1484:
1483:
1478:
1473:
1468:
1457:
1455:
1449:
1448:
1441:
1440:
1433:
1426:
1418:
1409:
1408:
1406:
1405:
1395:
1384:
1381:
1380:
1378:
1377:
1372:
1367:
1365:Refined grains
1362:
1360:Plant breeding
1357:
1355:Cattle feeding
1352:
1346:
1344:
1340:
1339:
1337:
1336:
1335:
1334:
1329:
1324:
1319:
1314:
1303:
1301:
1297:
1296:
1294:
1293:
1285:
1280:
1275:
1270:
1263:
1258:
1253:
1248:
1243:
1238:
1233:
1228:
1223:
1217:
1215:
1208:
1207:
1205:
1204:
1199:
1194:
1189:
1172:
1170:
1164:
1163:
1161:
1160:
1155:
1150:
1145:
1140:
1135:
1129:
1127:
1121:
1120:
1118:
1117:
1112:
1107:
1102:
1097:
1091:
1089:
1083:
1082:
1080:
1079:
1073:
1071:
1065:
1064:
1062:
1061:
1059:Golden Promise
1056:
1050:
1041:
1039:
1035:
1034:
1027:
1025:
1023:
1022:
1017:
1012:
1006:
1004:
998:
997:
990:
989:
982:
975:
967:
959:
958:
938:(2): 215–221.
922:
895:(OCE2): E531.
875:
832:(8): 914–937.
812:
806:978-0262180306
805:
779:
735:
727:
699:
686:
685:
683:
680:
679:
678:
673:
668:
662:
657:
650:
647:
641:
638:
629:
626:
470:
467:
439:gamma-oryzanol
427:unsaponifiable
406:
403:
400:
399:
396:
393:
390:
387:
384:
378:
377:
374:
371:
368:
365:
362:
356:
355:
352:
349:
346:
343:
340:
334:
333:
330:
327:
324:
321:
318:
311:
310:
305:
300:
295:
290:
285:
284:Nutrients (%)
236:
233:
190:refined grains
133:
132:
47:
45:
38:
15:
9:
6:
4:
3:
2:
1942:
1931:
1928:
1926:
1923:
1921:
1918:
1916:
1913:
1912:
1910:
1897:
1887:
1881:
1878:
1876:
1873:
1871:
1868:
1866:
1863:
1861:
1858:
1856:
1853:
1851:
1848:
1846:
1843:
1841:
1838:
1837:
1835:
1831:
1823:
1820:
1818:
1815:
1813:
1812:wheat allergy
1810:
1808:
1805:
1803:
1800:
1799:
1798:
1795:
1793:
1790:
1789:
1787:
1783:
1777:
1774:
1772:
1769:
1767:
1764:
1762:
1759:
1757:
1754:
1752:
1749:
1747:
1744:
1742:
1739:
1738:
1736:
1732:
1726:
1723:
1721:
1718:
1716:
1713:
1711:
1708:
1706:
1703:
1701:
1698:
1696:
1693:
1691:
1687:
1684:
1681:
1680:
1678:
1674:
1668:
1665:
1661:
1658:
1657:
1656:
1653:
1650:
1647:
1645:
1642:
1640:
1637:
1635:
1632:
1630:
1627:
1625:
1622:
1621:
1619:
1615:
1609:
1606:
1604:
1601:
1599:
1596:
1594:
1591:
1589:
1586:
1584:
1581:
1579:
1578:Corn exchange
1576:
1574:
1571:
1569:
1566:
1565:
1563:
1561:
1557:
1551:
1548:
1546:
1543:
1539:
1536:
1535:
1534:
1531:
1530:
1528:
1524:
1519:
1509:
1506:
1504:
1501:
1499:
1496:
1494:
1491:
1489:
1486:
1482:
1479:
1477:
1474:
1472:
1469:
1467:
1464:
1463:
1462:
1459:
1458:
1456:
1454:
1450:
1446:
1439:
1434:
1432:
1427:
1425:
1420:
1419:
1416:
1404:
1396:
1394:
1386:
1385:
1382:
1376:
1373:
1371:
1368:
1366:
1363:
1361:
1358:
1356:
1353:
1351:
1348:
1347:
1345:
1341:
1333:
1332:Gluten ataxia
1330:
1328:
1325:
1323:
1322:Wheat allergy
1320:
1318:
1315:
1313:
1310:
1309:
1308:
1305:
1304:
1302:
1298:
1292:
1291:
1286:
1284:
1281:
1279:
1278:Scotch whisky
1276:
1274:
1271:
1269:
1268:
1264:
1262:
1259:
1257:
1256:Irish whiskey
1254:
1252:
1249:
1247:
1244:
1242:
1239:
1237:
1234:
1232:
1229:
1227:
1224:
1222:
1219:
1218:
1216:
1214:
1209:
1203:
1200:
1198:
1195:
1193:
1190:
1187:
1183:
1179:
1178:
1174:
1173:
1171:
1169:
1165:
1159:
1156:
1154:
1151:
1149:
1146:
1144:
1141:
1139:
1136:
1134:
1131:
1130:
1128:
1126:
1122:
1116:
1113:
1111:
1108:
1106:
1105:Corn exchange
1103:
1101:
1098:
1096:
1093:
1092:
1090:
1088:
1084:
1078:
1075:
1074:
1072:
1070:
1066:
1060:
1057:
1055:
1051:
1049:
1048:
1043:
1042:
1040:
1036:
1031:
1021:
1018:
1016:
1013:
1011:
1010:Domestication
1008:
1007:
1005:
1003:
999:
995:
988:
983:
981:
976:
974:
969:
968:
965:
953:
949:
945:
941:
937:
933:
926:
918:
912:
903:
898:
894:
890:
886:
879:
871:
865:
857:
853:
849:
845:
840:
835:
831:
827:
823:
816:
808:
802:
798:
793:
792:
783:
775:
771:
767:
763:
759:
755:
751:
747:
739:
730:
724:
720:
716:
712:
711:
710:Food Handbook
703:
696:
691:
687:
677:
674:
672:
669:
666:
663:
661:
658:
656:
653:
652:
646:
637:
635:
625:
623:
619:
615:
614:
608:
606:
602:
598:
594:
589:
587:
586:rice bran oil
583:
577:
575:
571:
567:
563:
559:
558:bamboo shoots
556:
552:
536:
532:
528:
527:
522:
521:
516:
512:
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48:This article
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1776:Wheat gluten
1638:
1545:Wheat mildew
1481:Winter wheat
1288:
1265:
1251:Caffè d'orzo
1241:Barley water
1231:Barley honey
1226:Barley bread
1175:
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911:cite journal
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864:cite journal
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562:dish washing
534:
524:
523:) as in the
518:
496:
455:ferulic acid
431:tocotrienols
423:antioxidants
411:rice-milling
408:
273:
269:antinutrient
238:
205:corn (maize)
198:
178:whole grains
170:Corn (maize)
154:cereal grain
149:
145:
144:
121:
112:
102:
95:
88:
81:
69:
57:Please help
52:verification
49:
32:
1930:By-products
1865:Whole grain
1855:Staple food
1792:Anaphylaxis
1550:Hessian fly
1375:Whole grain
1370:Staple food
1052:Cultivars:
791:the plictho
676:Raisin bran
665:Phytic acid
660:Cereal germ
634:whole grain
582:cooking oil
501:s (notably
447:beta-glucan
433:(a form of
265:phytic acid
235:Composition
115:August 2018
1909:Categories
1880:Tell Aswad
1870:Shattering
1860:Wheatpaste
1840:Bread riot
1766:Wheat beer
1720:Parboiling
1593:Peak wheat
1350:Bread riot
1287:see also:
1236:Barley tea
1213:ingredient
1202:Parboiling
682:References
599:and other
584:, such as
566:Kitakyushu
485:Wheat bran
419:white rice
415:brown rice
85:newspapers
1756:Flatbread
1710:Middlings
1655:Endosperm
1197:Middlings
1020:Triticeae
952:0733-5210
640:Stability
618:mealworms
605:endosperm
601:livestock
526:tsukemono
477:Rice bran
435:vitamin E
405:Rice bran
182:byproduct
166:endosperm
1896:Category
1746:Couscous
1715:Semolina
1526:Agronomy
1503:Khorasan
1476:Red Fife
1471:Norin 10
1393:Category
1069:Agronomy
856:73449809
848:30761962
774:18939599
649:See also
628:Research
622:waxworms
574:sardines
520:nukazuke
515:pickling
493:Oat bran
360:Proteins
257:vitamins
162:pericarp
158:aleurone
1915:Cereals
1751:Cracker
1695:Milling
1686:Berries
1667:Sprouts
1583:Exports
1493:Einkorn
1466:Marquis
1403:Commons
1283:Talbina
1267:Máchica
1177:Milling
1047:Hordeum
1044:Genus:
1002:History
797:159–160
754:Bibcode
597:poultry
555:boiling
503:muffins
463:arsenic
253:protein
186:milling
99:scholar
1822:ataxia
1725:Bulgur
1700:Farina
1690:groats
1660:Gluten
1651:(husk)
1461:Common
1211:As an
1192:Groats
1153:Gluten
1148:Kernel
994:Barley
950:
854:
846:
803:
772:
725:
505:) and
451:pectin
441:, and
395:18–23
376:11–15
373:15–18
370:13–20
364:15–18
351:18–30
348:18–45
345:12–15
342:13–18
338:Starch
332:70–80
329:18–23
326:16–34
323:50–70
320:45–50
308:Barley
259:, and
249:starch
225:millet
223:, and
217:barley
101:
94:
87:
80:
74:"Bran"
72:
1761:Pasta
1741:Bread
1705:Flour
1649:Chaff
1629:Straw
1624:Stalk
1560:Trade
1508:Spelt
1498:Emmer
1488:Durum
1453:Types
1445:Wheat
1273:Malta
1186:types
1182:Flour
1158:Straw
1087:Trade
852:S2CID
667:(IP6)
570:jinda
564:. In
553:when
551:water
531:Japan
499:bread
392:6–11
354:8–11
288:Wheat
267:, an
229:chaff
209:wheat
106:JSTOR
92:books
28:Chaff
1925:Oats
1682:None
1644:Germ
1639:Bran
1634:Seed
1538:list
1246:Beer
1143:Husk
1138:Germ
1133:Bran
1054:Bere
948:ISSN
917:link
870:link
844:PMID
801:ISBN
770:PMID
723:ISBN
620:and
595:for
593:feed
535:nuka
469:Uses
459:cell
398:1–2
389:4–5
386:4–5
382:Fats
367:8–9
303:Rice
243:and
213:oats
201:rice
174:germ
160:and
146:Bran
78:news
1688:or
940:doi
897:doi
834:doi
830:121
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529:of
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293:Rye
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