View your list of saved words. (You can log in using Facebook.)
Edible broken seed coat, or protective outer layer, of wheat, rye, or other cereal grain, separated from the kernel. In flour processing, it is normally removed from the ground kernels by sifting them in a rotating, meshed, cylindrical frame; whole-grain flours retain the bran. Wheat bran, the most widely processed, contains 16% protein, 11% natural fibre, and 50% carbohydrate. Most bran is coarsely ground for stock feed. In a more refined form, it is used in breakfast cereal, breads, and muffins for its value to the human digestive system as roughage.
This entry comes from Encyclopædia Britannica Concise. For the full entry on bran, visit Britannica.com.