n.
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.