Bran is the external firm cover of grain consisting of a peel, a germ of grain and an aleyronovy layer. Bran from wheat grain was considered as waste by industrial production of flour until recently. Such waste found practical application in production of nutritious forages for the different animals and birds who are grown up in house and farms.
Return of bran to a diet of people happened only at the end of the XX century. The western nutritionists found advantage of bran, especially oat, for fight against the main problem of generation — obesity which involves diseases of a cardiovascular system, cancer of a stomach and intestines and the general deterioration of life of people.
Whether you know? In ancient Russia, bread from refined flour was among ferial dishes and was forbidden for the use during great religious posts.
After the deep analysis of useful properties of bran, identification of a large amount of protein, minerals and fatty acids which amount and quality are much higher in comparison with wheat grain and it is incomparable above, than in high-grade flour, bran began to make industrially.
Below the sequence of production of wheat flour and, until recently, a by-product — bran is described:
- Grain is brought on an elevator where it is weighed, cleaned from foreign impurity and garbage.
- The purified grain is filled in with warm water and intensively mixed, defended and again mixed. Thus, there is a process of office of a mealy part of grain — endosperm — from a cover, i.e. bran.
- Mealy part of grain, passing between two rotating shafts, collapses on grains. So white grain turns out.
- Grain, passing grinding machines, turns into flour.
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At this stage the production of flour comes to an end, the ready-made product is packed and sold.
Whether you know? At wild-growing wheat of grain are showered right after maturing, and they cannot be collected. Before removal of cultural wheat (the 9th millennium BC) people used unripe grains of a wild-growing cereal in food.
The by-product received as a result of flour-grinding production looks as a scattering of a peel and dust. For convenience of warehousing and the use by the end user, bran granulates. Simply process of granulation happens so:
- Cleaning of weight of metallomagnetic impurity.
- Processing of weight steam at a temperature of +120-150 °C.
- Pressing and granulation.
- Cooling of granules.
- Sifting of granules.
- Sending sub-standard granules for repeated granulation.
As a result of these technological processes, the lump of a product decreases in volume by 10 times. In such look bran raises dust less and is longer stored. Today it is possible to buy the wheat bran of large or small fraction granulated or loose, as a part of various ready-made products, semi-finished products and bakery products.
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Wheat bran is the richest source of useful elements among which there is a cellulose, the major macro - and minerals, vitamins and fatty acids. While it is possible to call high-grade flour the refined product (deprived of biologically active useful components), in bran about 90% of biologically active agents of whole grain concentrate. When processing grain get to bran:
- cellulose — 90%;
- vitamins — 70%;
- mineral substances — 57%;
- fats — 43%;
- proteins — 24%.
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In 100 g of wheat bran the following vitamins contain:
- B3 — 13.6 mg;
- B5 — 2.2 mg;
- E — 1.5 mg;
- B6 — 1.3 mg;
- B2 — 0.6 mg;
- B1 — 0.5 mg;
- To — 1.9 mkg.
In 100 g of wheat bran the following mineral substances contain:
- To (potassium) — 1182 mg;
- P (phosphorus) — 1013 mg;
- Mg (magnesium) — 611 mg;
- Sa (calcium) — 73 mg;
- Fe (iron) — 11 mg;
- Zn (zinc) — 7 mg.
In 100 g of wheat bran contain:
- carbohydrates — 64.5 g;
- proteins — 15.6 g;
- water — 9.9 g;
- fats — 4.3 g.
66% of carbohydrates make food fibers (42.8 g in 100 g of a product). Wheat bran is a valuable source of the cellulose necessary for the correct work of digestive organs and, first of all, intestines. In 100 g of wheat bran 216 kcal contain that there correspond 904 kJ of energy.
As it was told earlier, secondary raw materials after production of wheat flour have more valuable structure, vitamin-rich, proteins, fats, carbohydrates, pectins, mineral salts and vegetable fibers. Such variety of structure provides preventive and medical effects at various diseases, first of all, of digestive system thanks to availability of cellulose.
Intake of secondary raw materials after production of wheat flour by adults is followed by a number of positive changes in work of an organism:
- Strengthening of bones, prevention of osteoporosis.
- Regulation of water-salt exchange, removal of surplus of water from an organism.
- Normalization of work of a cardiovascular system.
- Acceleration of a metabolism.
- Improvement of a blood count, increase in level of hemoglobin.
- Protection of an organism against viruses and bacteria.
- Renewal of cells of epidermis, improvement of growth of nails and hair.
- Protection against free radicals.
- Light bile-expelling effect.
- Support of the immune system.
- Strengthening of sight.
- Preventing to increase of level of glucose in blood (it is useful for patients with diabetes).
- Removal from an organism of toxins.
- Antiallergic action.
- Fibrillation normalization.
- Maintenance of nervous system.
- Normalization of work of a liver.
- Weight reduction.
Increases iron level in a human body beet, pomegranate, buckwheat, a liver, a melon, sunflower sunflower seeds, tomato juice, lentil.
Bran is not full-fledged food product for the person. But as dietary supplement to a daily diet of the healthy person bran is capable to solve a problem of the balanced food, maintenance of a normal metabolism and providing an organism with useful substances.
The use of biologically active wheat cellulose by children well influences digestive organs, and through them — all organism. The advantage of bran for children is undoubted and is as follows:
- Strengthening of immunity. It is known that the immunity is formed in intestines. Cellulose eliminates dysbacteriosis, normalizes work of intestines and, as a result, strengthens immunity of the child. Bran is useful at frequent colds.
- Elimination of locks and treatment of various disorders of intestines at children thanks to improvement of motility of intestines.
- Treatment of obesity in teenagers — cellulose causes long feeling of saturation.
- Regulation of exchange processes in an organism.
- Normalization of work of a pancreas.
- Treatment of dysbacteriosis. Vegetable fibers are nutrient medium for reproduction of healthy intestinal microflora.
- Improvement of appetite.
- Removal from an organism of allergens, toxins and slags.
- Increase in level of hemoglobin.
- Strengthening of bone and muscular systems of the child.
- Development and improvement of work of a brain.
- Strengthening of nervous system.
- Production of the hormones necessary for the normal growth and development of the child.
The buckthorn, carrots, radish, sea cabbage, fig, white honey, melissa, olive oil will help to cope with locks.
In the preventive purposes it is recommended to enter bran into a children's food allowance from two-year age if there are no medical indications to earlier reception of biologically active product. It is necessary to begin about 1/2 teaspoons a day, it is necessary to increase a dosage gradually not to cause collateral reactions from digestive tract.
Important! It is necessary to include bran in a children's food allowance courses, without exceeding age dosages and only after consultation with the pediatrician.
Consumption of bran has to be followed by sufficient intake of water as vegetable fibers which contain in bran have positive effect on an organism only when inflate after contact with water.
In baby food it is recommended to use bran of a fine crushing and only in the steamed-out look. For providing a children's organism with useful elements, the use of a clean product, but not additives in chips, croutons, tubules, etc. is preferable.
Systematic use of wheat bran in a children's food allowance is capable to strengthen health of the child.
Wheat bran — a product of the increased biological activity therefore it is necessary to enter it into a food allowance even of absolutely healthy person accurately and step by step. There are some special cases which should pay additional attention.
It is known that drug treatment which is appointed to pregnant women has to be safe for future child. For this reason the treatment is begun with use of natural medicines.
Such medicine is wheat bran. They normalize a metabolism, serve as prevention of locks (which danger of emergence arises in the third trimester) and, providing long feeling of satiety, prevent overeating, and, therefore, an excess increase in weight during pregnancy.
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During this period it is better to use bran for 3-4 receptions, the standard daily rate is 20-30 g of a powder product.
If bran constantly was in the woman's diet till the child's birth, then to stop their inclusion in time of feeding of the baby a breast there is no sense.
If bran — a new product for the woman, then it is necessary to begin its use with small doses. And it is possible to begin only after 2-month age of the baby. During morning meal it is possible to eat no more than a half of a teaspoon of bran. Then it is necessary to watch attentively for day health of the child.
The lack of intestinal frustration and allergy is the basis for further consumption of bran. The main thing not to exceed a day daily dose — 30 g. Useful substances from biologically active product will get to breast milk and will saturate the kid with a complex of vitamins and fatty acids.
The special benefit will be brought by consumption of bran in the following cases:
- presence of an irregular chair, locks or dysbacteriosis at the kid or mother;
- need to get rid of the excess weight acquired during pregnancy of the woman.
The mountain ash red, kefir, fermented baked milk, serum, cottage cheese, a yogurt, oat kissel, chicory, wheat porridge, Kuril tea helps to eliminate dysbacteriosis.
In order that bran brought only benefit to an organism and did not do much harm, it is necessary to conform to some rules when choosing a product.
- As a part of a useful product there should not be a salt, sugar, dyes, fragrances, flavoring additives. Except the listed unhealthy additives, in structure there can be different useful additives: fruit, vegetables or nuts. It, of course, is good, it is only better to buy nevertheless bran and additives separately then to do mixes voluntarily. The best structure — only bran.
- Packing of a product has to be without damages that bran did not dampen. Give preference to bran in transparent packing to estimate quality by sight, and to be convinced of absence in packing of lumps or a mold.
- Quality bran can have an almost inaudible smell of bread or not have a smell in general.
- Choose bran of the checked brands, the price is not always a quality indicator.
Useful nutritional supplement can be bought cheap in drugstore, shops of healthy food or usual supermarkets. Covers of wheat grains are on sale in different forms:
- loose;
- granulated;
- formed (in the form of small loafs or sticks).
Sometimes for simplification of process of granulation or giving of a form to a product the producers add flour to bran. As a result the caloric content of a product increases, and the content of useful vegetable fibers is reduced. And unfair producers do not specify this additive as a part of a product.
It is possible to be guided by product caloric content: it should not exceed 216 kcal on 100 g of a product. If caloric content more, so as a part of a product is flour. Absolutely unfair producers can incorrectly specify caloric content. Not to be the deceived buyer, it is necessary to buy only loose bran.
Important! The most useful bran — loose without any additives, taste and a smell.
Do not buy cellulose in crude trade rooms or in rooms where on packings with products direct sunshine get. Study packing, structure and an expiration date. A standard expiration date of a dry product without additives — 1 year.
After acquisition and opening of packing, bran should be poured into densely closed glass container which is located to the dry, dark, not hot place. That the dry product was longer stored, it is warmed up in an oven or in a frying pan within several minutes. Of course, a part of vitamins will collapse, but useful cellulose will remain.
Learn in more detail about properties of bran rye, oat.
The wide range of useful properties of bran causes their practical application at various diseases among which: violations in work of digestive tract, diabetes, bronchitis, nervous breakdowns, obesity, etc. Let's consider in more detail some of them.
At treatment having bungled bran use not only with water. Additional ingredients of national recipes are the products having auxiliary laxative effect or improving motility of intestines. The recipe of bran with kefir at locks
Ingredients:
- 30 g of dry bran;
- 1 glass of kefir.
To fill in a dry product with fresh kefir and to put for the night to bulk up in the cold place, for example, the fridge. To drink and wash down mix with a glass of water in the morning. The effect will not keep itself waiting long.
Ingredients:
- 30 g of dry bran;
- 1 glass of pure not boiled water.
To fill in a dry product with a glass of water and to leave for an hour to bulk up. To divide mix into 3 parts and to use for half an hour to food, washing down with an additional glass of water. A course of treatment — month.
Important! The day norm of the use of water has to be 1.5-2 liters. If water will be not enough, then bran can cause a lock, but not save from it.
At any direction of use of secondary raw materials after production of wheat flour not only the improvement in work of digestive tract, but also treatment from some diseases of digestive system is observed.
Such changes are a consequence of clarification of intestines from toxins and the stale decaying food remains and also improvement of a vermicular movement of intestines. Traditional medicine offers the most effective recipes.
From toxins the organism is saved by oyster mushrooms, fruit jelly, sesame, a pomelo, ginger, squids, a thistle, orange, pearl barley, corn to