The word “bran” is often used in cooking as a somewhat general term for wheat casings. Wheat grains are some of the most commonly used in the culinary arts, since they are readily available in most places and tend to be inexpensive to grow and produce; wheat flour manufacturers are some of the best sources of isolated bran because unless they are making whole-grain flour, they are necessarily removing the denser outer layer of the grain before grinding it down.
Bran is the outer layer of nearly any cereal grain, including rice, oats, wheat, and corn. Basically any “whole grain” has this layer, but most processed or refined grains don’t. It tends to be somewhat rough and often has a dry, nutty flavor; manufacturers often remove it to get a more streamlined, softer taste. So-called “stripped” grains are often easier to digest, too, though they usually contain fewer nutrients .
Bran is often used to enrich breads (notably muffins ) and breakfast cereals , especially for the benefit of those wishing to increase their intake of dietary fiber.
