A soft wheat flour containing bran has between 20 and 30% fiber content and 12 to 18% protein. Preferably the bran content would be between 5 and 30% and produced by subjecting soft wheat caryopses to successive process phases involving abrasion to substantially remove the bran coating, thereby obtaining various bran fractions.
Sign up for our free newsletters From breaking news to R&D insights, we’ll send you the top stories affecting the industry.