What is the gate?

Brani is an outer layer of almost any grain, including rice, oats, wheat and corn. In principle, this layer has virtually any "whole grain", but most of the processed or refined grains do not. It tends to be somewhat rough and often has a dry, walnut taste; Manufacturers often remove it to get a more efficient and softer taste. The so -called "insulated" grains are also often spent, although they usually contain fewer nutrients.

Basic concept

plants in the family of grain usually grow as small cores or pods that are made up of several layers. From the biological point of view, these layers exist to feed and provide nutrition into the plant, and in most cases the grain core acts as seeds that will continue to produce new plants if they are not harvested. The furthest layer of most grains usually contains the highest concentration of energy nutrients such as proteins and B-litamins, while deeper layers tend to be richer in sugars and other carbohydrates.

The dense outer layer contains a number of vital nutrients, but it is also somewhat hard, because in addition to providing long -term energy, it also protects the grain from things such as storms or natural predators. It is usually water resistant and is often dense enough to pass through the digestive system of birds and other animals unchanged.

different varieties

The word "bran" is often used in cooking as a somewhat general term for wheat cases. Wheat grains are one of the most commonly used in culinary art because they are easily accessible in most places and tend to be cheap to grow and produce; The wheat flour flour manufacturers are some of the best bran sources, because if they do not produce wholemeal flour, they necessarily remove the thicker outer layer of grain before grinding.

Rice manufacturers also fall itato category. Brown rice is basically whole grain and has universitiesechny of their layers in a bar. Creating white rice, which is more popular than brown versions in many parts of the world, requires removal of rice bran. Millers, however, can save this layer and in many cases can sell it again as a supplement or component of the diet, which appreciates more economical and reduces waste.

Almost every type of grain has this hard outer layer. Oats and rice are good examples; Corn, barley and millet are other options. Not all grains lend well to the commercial separation of their layers, but that does not mean that these different layers are not present.

How is usually used

The whole grains, which are supposed to call grains with all their layers in the bar, are commonly used in bread and baked goods. It is also possible to find bran separated and used separately. Companies that process and mills oats, wheat and rice often save a fibrous "shell" that is removed during processing and can sell it as a product itself. Chefs often add this isolated outerA layer in muffins, breads or other foods as a way to operate them, which is a bit denser or improve their nutritional content.

Cooking and Eating Tips

Cooks can buy isolated bran in many places and usually comes as a type of rough powder that can easily be added to roast goods, smoothies or soups. A spoonful or two can add volume and nutrition to different meals without changing the taste dramatically. In some cases, especially when it comes to wheat, the grain cover has enough natural sweetness, that cooks can actually reduce the total sugar in the recipe, which can even be healthier.

Most of the whole grains, including brown rice and whole grain flour, take a little longer cooking than their more refined counterparts, and this rule extends to the sold and used separately grain. The toughness of the more thvity layer sometimes also requires soaking before cooking to make the fibers soft enough to digest.

Health properties

In addition to the content of high protein and vitamin, most cereal packaging also contains many diet fibers. This makes something natural laxative and can promote intestinal health and regularity when they are consumed over time. Most medical experts discourage people from adding a lot of bran to their diet at once, because too much fiber can cause problems such as flatulence and convulsions. Eating fortified muffin is one thing; Adding a teaspoon of raw bran to breakfast cereals or pasta sauce is quite different. Usually it is best to start slowly and build a fiber in the diet over time, and anyone with chronic intestinal problems should talk to a medical expert before trying any domestic resources.

Some research combined regular consumption with better overall health, including reduced risk for cancer and some cardiovascular disease. There is not much evidence that demonstrates these benefits but most medical staffThe staff agrees that the consumption of whole grains in any form can improve overall health and nutrition.

gluten and special dietary concerns

People with sensitivity to gluten or allergy must avoid wheat and any other grains that contain gluten that is usually present in all parts of the grain. Anyone with these types of sensitivity should be really careful to make sure that a product that simply mentions "bran" as a component does not contain any wheat particles. Rice and corn cases are usually fine, but barley and others may be problematic.

Suitability for pets and livestock

The

thrown grain is also a popular accessory to many commercial pets for pets and livestock. In particular, rice cases are commonly added to the feeding of the horse and cattle, often with the promise of added nutrition and improved digestive. Wheat and maize particles are also part of many dog ​​food. This can be the economic way, jAK Mills and manufacturers can use all parts of cereals, and is often healthier for animals than other more refined fillings.