Wheat bran, as the resource of dietary fiber: a review

Abstract

Wheat bran is a major by-product of white flour milling and had been produced in large quantities around the world; it is rich in dietary fiber and had already been used in many products such as whole grain baking or high dietary fiber addition. It has been confirmed that a sufficient intake of dietary fiber in wheat bran with appropriate physiological functions is beneficial to human health. Wheat bran had been considered as the addition with a large potential for improving the nutritional condition of the human body based on the dietary fiber supplement. The present review summarized the available information on wheat bran related to its dietary fiber functions, which may be helpful for further development of wheat bran as dietary fiber resource.

Keywords:

• Wheat bran
• dietary fiber
• supplement
• physiological functions

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This work was supported by the Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology (FMZ201807) and the National First-class Discipline Program of Food Science and Technology (JUFSTR20180103).