Corn bran

Corn bran is the outer protective coating of the corn kernel, separated during dry or wet milling. Rich in insoluble dietary fibre, chiefly hemicelluloses and cellulose, it is used to boost the fibre content of breakfast cereals, baked goods, and snack products. Its high water-binding capacity influences dough handling and crumb texture, so formulators balance nutritional claims against sensory effects. As a milling by-product, its food use adds value to the corn processing chain while meeting consumer demand for high-fibre foods.