These tiny flakes are the husks that are separated from cereal grains before the latter are milled into flour. Bran should not be confused with chaff, which is coarse and surrounds the grain without being part of it. Bran contains part of the grain’s endosperm, and the more endosperm it has, the more nutritious it is. Bran is removed during the flour-making process and sold separately. Although the term generally describes dark-brown wheat husks, it can also be applied to other cereal grains and rice.
Bran is available in health food shops and supermarkets.
Store in an airtight container in a cool, dry place.
As it contains high levels of fibre and Vitamin B, bran is used as a dietary supplement and added to breads and breakfast cereals. It is also used in soups, fish stews, pastry, and cakes.
Article by Sejal Sukhadwala
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