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Wheat bran structure (E: outer layer; I: intermediate layer; A: aleurone layer) Bran, also known as miller's bran, is the component of a cereal grain consisting of the hard layers - the combined aleurone and pericarp - surrounding the endosperm. Corn (maize) bran also includes the pedicel (tip cap). [1]
A bowl of All-Bran served with milk, and added banana and pineapple pieces. The current ingredients of All-Bran Original are wheat bran, sugar, corn and barley malt extract, salt, and the following added vitamins and minerals: iron, thiamine hydrochloride (vitamin B1), d-calcium pantothenate (vitamin B5), pyridoxine hydrochloride (vitamin B6), and folic acid.
The ingredient borș consists of water in which wheat or barley bran, sometimes sugar beet or a slice of bread have fermented. After decanting, the result is a slightly yellowish, sour liquid which can also be drunk as such. It contains lactic acid plus vitamins and minerals extracted from the bran. Whole lovage leaves can be added in the final ...
Time to get a little scientific: Wheat kernels are broken down into three parts before being milled—the endosperm, germ and bran. Standard white flour is made up of milled endosperm, but whole ...
Groats (or in some cases, "berries") are the hulled kernels of various cereal grains, such as oats, wheat, rye, and barley. Groats are whole grains that include the cereal germ and fiber-rich bran portion of the grain, as well as the endosperm (which is the usual product of milling). Groats can also be produced from pseudocereal seeds such as ...
Cornmeal adds a crunchy finish to some recipes and is a great gluten-free alternative. ... Similar to brown rice, whole wheat flour contains bran, endosperm, and germ. These parts are packed with ...
Whole grains include whole wheat flour, oats, brown rice, bulgur, buckwheat, amaranth, quinoa or corn. They have the entire grain kernel — the bran, ... Emeril Lagasse’s burger recipe has the ...
Historically, brown meal was what remained after about 90% of the coarse, outer bran and 74% of pure endosperm or fine flour was removed from the whole grain. [5] Using slightly different extraction numbers, brown meal, representing 20% of the whole grain, was itself composed of about 15% fine bran and 85% white flour. [6]