Bran, often derived from cereal grains like wheat, oats, or rice, is the hard outer layer of the grain that is removed during the milling process when producing refined flour. Bran is particularly rich in dietary fiber, essential fatty acids, protein, vitamins, and minerals. It is commonly used as a dietary supplement to increase fiber content in foods and for its health benefits.
The scent profile of bran varies slightly depending on its source, but generally, it has a mild, earthy, and slightly nutty aroma. Wheat bran tends to have a subtly sweet and grainy smell, often reminiscent of whole grains or freshly baked bread. Oat bran, by comparison, might emit a softer, milder scent that is somewhat creamy or even slightly toasty. Rice bran carries a lighter, almost imperceptible fragrance, which can be slightly floral or akin to brown rice. The presence of bran in foods often adds a depth that enhances the overall aroma, contributing to a richer, more complex scent profile in culinary uses.