Wheat bran

Bran is the protective outer coat of the wheat kernel, stripped from white flour by bolting or sifting in the mill. It packs insoluble fibre, B vitamins, and minerals, and food makers add it to breakfast cereals and breads as a concentrated fibre source; the feed industry takes large volumes too. Its fibre disrupts gluten networks, cutting loaf volume, and can tie up minerals, so bakers weigh its nutrition against effects on texture and dough handling. Nutritionists value it for digestive health and regularity. Because bran carries the grain’s surface microflora, specifications cover particle size, flour purity, and microbiological quality.