Wheat bran layers: composition, structure, fractionation, and potential uses in foods

Area of Science:

• Food Science
• Agricultural Science
• Biochemistry

Background:

• Wheat bran, a milling by-product, is primarily used in animal feed.
• It possesses high dietary fiber and phytochemical content, offering health benefits.
• Distinct compositions and properties exist among wheat bran layers (aleurone, pericarp, intermediate).

Purpose of the Study:

• To review advances in understanding wheat bran layer composition and properties.
• To explore technologies for fractionating wheat bran layers.
• To discuss the utilization of different bran layers in food products.

Main Methods:

• Review of recent scientific literature on wheat bran fractionation and utilization.
• Analysis of chemical composition, physical structure, and physicochemical properties of bran layers.
• Examination of milling and wet/dry fractionation techniques.

Main Results:

• Commercial products from wheat bran layers, especially aleurone-rich ones, are now available.
• Fractionation technologies allow for the isolation of specific bran layers.
• Understanding layer-specific properties is key to targeted food applications.

Conclusions:

• Advances in fractionation enhance the value and food applications of wheat bran layers.
• Targeted utilization of isolated bran layers offers new food development strategies.
• Further research can unlock the full potential of wheat bran components in food.