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bran,

outer coat of a cereal grain—e.g., wheat, rye, and corn—mechanically removed from commercial flour and meal by bolting or sifting. Wheat bran is extensively used as feed for farm animals. Bran is used as food for humans (in cereals or mixed with flour in bread) to add roughage (i.e., cellulose) to the diet. It is also used in dyeing and calico printing.

Bran

 

a miling by-product consisting of the seed coat of various grains and the remains of unsorted flour. There are wheat, rye, barley, rice, buckwheat, and other types of bran. Depending on the degree of pulverization, bran may be coarse or fine. Bran, primarily wheat and rye bran, is a valuable feed for all types of agricultural animals. The nutritional value of bran depends on the content of flour particles (the less flour and the more shell, the lower the nutritional value). The average composition of wheat bran is 14.8 percent water, 15.5 percent protein, 3.2 percent fat, 8.4 percent cellulose, 53.2 percent nitrogen-free extractive substances, and 4.9 percent ash. One hundred kg of bran contains 71–78 feed units and 12.5–13 kg of digestible protein. A high bran content in bread reduces digestibility, whereas a small amount of bran improves the taste of the bread and increases peristalsis. Flax bran is used for poultices, and mustard bran for mustard plasters. Almond bran is used as a softening agent for the face and hands.

Bran

god whose cauldron restored dead to life. [Welsh Myth.: Jobes, 241]
See: Death

Bran

god whose cauldron restored the dead to life. [Welsh Myth.: Jobes, 241]

bran

husks of cereal grain separated from the flour by sifting
References in periodicals archive ?
The brans significantly decreased levels of CML compared to the control.
Rice is categorized into seven classes based on bran color: white, light brown, speckled brown, brown, red, variable purple, and purple.
Also, the government doesn't let labels count bran as a whole grain, but we count it.
The core objective of current research is to explore the functional properties of diets containing raw and processed oat bran to combat lifestyle disorders i.
Although the product color and aroma improved as rice and wheat bran content increased, high levels of brans caused the crust to brown and the crumb to become very firm.
We found that bran seems to lower the risk of heart disease more strongly than whole grains," says researcher Eric Rimm the Harvard School of Public Health in Boston.
James Anderson of the University of Kentucky Medical College, oat bran has emerged in study after study as a near "wonder grain" in the treatment of diabetes.
It's flavored with just enough cane juice, honey, and fruit juice concentrate to give it a tad over one teaspoon of sugar per serving, the same as a bowl of Post Bran Flakes.
You've got white and rye, whole wheat and pumpernickel, oat bran and oatmeal.
Besides oat bran, psyllium and rice bran are two other healthful fibers to add to your low-fat diet.