Definition: In the culinary arts, bran refers to the hard, outer layer of whole cereal grains such as oats, wheat, rice and others.
Bran is high in nutrients and dietary fiber. Bran is separated from the grain during the milling process. This is one reason why refined grains, which lack the bran, are considered less healthy than whole grains.
It's the layer of bran on rice that is the difference between brown rice and white rice. White rice has had the bran removed.
Bran also contains essential fatty acids, which can go rancid after a while. This is one reason bran is removed from grains before processing them into flour. Flour without bran will have a longer shelf life.
Bran is high in nutrients and dietary fiber. Bran is separated from the grain during the milling process. This is one reason why refined grains, which lack the bran, are considered less healthy than whole grains.
It's the layer of bran on rice that is the difference between brown rice and white rice. White rice has had the bran removed.
Bran also contains essential fatty acids, which can go rancid after a while. This is one reason bran is removed from grains before processing them into flour. Flour without bran will have a longer shelf life.
