BACK TO PREVIOUS PAGE
Wheat Bran. The external layers of the wheat kernel (q.v.) that represent about 4% to 5% of the kernel weight and, because of their high fiber (q.v.) content, their tough texture (q.v.) and their concentration of color pigments, are removed as completely as possible during milling (q.v.). The bran (q.v.) finds some applications in specialty breads (q.v.) as a source of dietary fiber (q.v.).