Improved bran flavor
Feb. 1, 2012
An acid with pH values ranging from 4 to 6 is used to form acidified bran that’s then treated with low levels of ozone to oxidize native bitter constituents. Ferulic acid converts the acid to vanillin to provide better-flavored bran. The treated bran ingredient is used in flour-based food products such as tortillas, refrigerated uncooked doughs, cereals, breads and snacks.