Characterization of industrial rye and wheat brans

Six different rye brans from Sweden, Denmark and Finland were analysed and compared with two wheat brans regarding colour, particle size distribution, microscopic structures and chemical composition including proximal components, vitamins, minerals and bioactive compounds.

There were many variations within rye brans, and differences from wheat bran. Rye bran had less betaine (194-278 mg/100 g) than wheat brans (431-441 mg/100 g).

Kamal-Eldin et al (2009). "Physical, microscopic and chemical characterisation of industrial rye and wheat brans from the Nordic countries." Food Nutr Res 53 DOI: 10.3402/fnr.v53i0.1912.