1. What is wheat bran?

Wheat bran, also known as wheat bran, is the seed coat screened out after wheat is ground into wheat flour manually or by a mill. Wheat is light yellow, lumpy or powdery. After being produced and processed by a flour mill, wheat becomes wheat flour and wheat bran, in which wheat bran is the skin of wheat. When wheat ripens in autumn, people will collect its fruit, dry it, then polish it with manpower or a mill, and then screen out the seed coat to get wheat bran. Wheat bran contains a lot of nutrients, including protein, sugar, vitamins and minerals.

Second, what can wheat bran be used for?

The main purpose of wheat bran is to feed livestock, make concentrated feed for pigs, sheep, chickens, dogs and other livestock, or use it as bait. Add water to wheat bran, add fine feed and wheat bran that Pisces like, and knead into a ball, which can be used for fishing. Nowadays, with the development trend of commodity economy, people gradually find that wheat bran can be ingested not only by small animals, but also by the body. Wheat bran can not only be combined with other healthy raw materials to make tea, but also be used as a seasoning in porridge or dishes, and can also be used as an edible additive to participate in the production of toast and biscuits. Wheat bran has the advantage of loose and porous structure, which is especially suitable for the production and manufacture of edible fungi. Adding wheat bran to seasoning can fill the organic chemical nitrogen source and improve the efficiency.

In fact, wheat bran has certain medicinal and nutritional value for people. It is generally believed that wheat bran has the effects of clearing away heat and toxic materials, tonifying deficiency and astringing sweat. Contemporary pharmacology has a new understanding of bran, which is rich in dietary fiber, which is called "the seventh nutrient" and plays a vital role in human body. Dietary fiber is a polysaccharide compound and lignocellulose that cannot be digested by human body. Although dietary fiber is not absorbed by human body, it has physiological functions that other nutrients do not have. Dietary fiber is weak in water solubility, which can promote intestinal peristalsis of gastrointestinal tract and prevent constipation; Dietary fiber can adsorb carbohydrates, inhibit the digestion and absorption of carbohydrates, and thus regulate blood lipids; Dietary fiber can also inhibit the digestion and absorption of glucose, thus regulating blood sugar. Therefore, in the contemporary food industry, bran is often added to food, dairy products and meat products to improve sensory taste and nutritional components.