Bran

Bran

By
From
Encyclopedia of Food and Cookery

This is the outer layer, or husk, of cereal grains and is a major source of fibre, the dietary component vital in ensuring that food passes efficiently through the digestive system. Bran is missing from refined white flour but is wholly or partly retained in wholemeal (whole-wheat) and wholegrain flours.

Bran is also available in unprocessed form and in some dry breakfast cereals. It can be sprinkled on other cereals, fruit or other foods, added to drinks, mixed with crumbs or cheese to top au gratin dishes or added to biscuits, cakes, casseroles and other dishes during preparation.

Ingredients

Quantity Ingredient
see method for ingredients

Method

Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again