Wheat bran is the exocarp and aleuronic layer in the structure of the particles of particles of the Tritium aestivum L, which belongs to Gramineae. In the actual milling process because of the impact of processing conditions, the residues after extracting the germ and endosperm are collectively referred to as wheat bran, which is about 22% to 25% part of wheat grain. Wheat bran, is the byproduct when wheat is processed into flour. In bran’s components the crude protein is up to 12-17% of it, containing 0.67% lysine, 0.11% methionine, and rich vitamin B.
Protein not less than 16% ,Ash not more than 6% ,Moisture not more than 13% fat not more than 30% ,fiber not more than 4% sand and silicon not more than 1.5%.