Cereal brans as dietary fibre ingredients

Juhani Sibakov, Pekka Lehtinen, Kaisa Poutanen

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleScientificpeer-review

23 Citations (Scopus)


This chapter reviews the technologies for production and use of wheat, rye, oat, barley and rice bran. These important ingredients increase the grain fibre content of cereal-based foods in particular. Wheat bran, a co-product of milling wheat into flour, is a commodity with a long history of use as an ingredient. Even though the commercial use pattern of oats, rye and barley is different from that of wheat in the sense that they are more often consumed as wholegrain products, their brans, as well as rice bran, are also commercially available as milling side streams. All brans have their specific composition, functional properties and flavour, and, in addition to providing fibre, assist in diversifying the grain based product portfolio.
Original languageEnglish
Title of host publicationFibre-Rich and Wholegrain Foods
Subtitle of host publicationImproving Quality
EditorsJan A. Delcour, Kaisa Poutanen
ISBN (Print)978-0-85709-038-6
Publication statusPublished - Mar 2013
MoE publication typeA3 Part of a book or another research book

Publication series

SeriesWoodhead Publishing Series in Food Science, Technology and Nutrition


  • Barley
  • Bran
  • Fibre
  • Ingredient
  • Milling
  • Oats
  • Rice
  • Rye
  • Wheat


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