bran

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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 ?
1/2 cup oat-bran hot cereal, uncooked 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt, if desired 1/4 teaspoon ground red pepper 2 tablespoons margarine 2 tablespoons light corn syrup 2 tablespoons toasted sesame seeds 2-3 tablespoons skim milk
5% for diet, wheat, and oat-bran groups, respectively.
Comparison of estimated total soluble fiber intake during the initial diet period with the total during the oat-bran treatment period (1 or 2) indicated a mean average increase in soluble fiber of 1.
The data were analyzed by age, sex, baseline lipid levels, and total soluble fiber intake with respect to change in LDL cholesterol to determine whether there was evidence of any unique groups of responders or nonresponders to oat-bran treatment.
Oat-bran use lowered my cholesterol by 38 percent in five weeks.
Oat-bran use with the HCF diet lowered total cholesterol by 38 percent.
Oat-bran muffins are one of the most convenient ways to use oat bran during the day.
Members of one group were each fed four wheat-bran muffins a day, and members of the other were each fed four oat-bran muffins.
On the other hand, the students who ate the oat-bran muffins showed a consistent decrease in cholesterol immediately and a total reduction of 5 percent within two weeks.
Oat Bran Variation: To make Aunt Hilda's oat-bran muffins, follow the wheat-bran recipe (above) with these simple changes: (a) substitute 2-1/2 cups of oat bran for the wheat bran (b) increase the honey to 3/4 cup.