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Bran

Bran. The outer, multi-layered seed coat or husk (q.v.) of wheat (q.v.), rye (q.v.), or other cereal that is high in fiber (q.v.) and which, on milling (q.v.), is fragmented and separated as chaff (q.v.) from the flour (q.v.) or meal (q.v.) by sifting (q.v.) or bolting (q.v.). Formerly assigned to the feed by-products (q.v.) of milling, bran now finds increasing acceptance as a component of low-calorie bread (q.v.) and as a fiber source for specialty baked foods.