The broken layer regarding the seed of grain rye or any other cereal whole grain separated through the flour or dinner by sifting or bolting the coarse chaffy part of floor whole grain
- damaged husks of the seeds of cereal grains which are divided through the flour by sifting
- meals ready from the husks of cereal grains
- The damaged coating of this seed of wheat, rye, or any other cereal grain, divided through the flour or meal by sifting or bolting; the coarse, chaffy element of surface whole grain.
- The European carrion crow.
Name Origin: Irish
Name Gender: Male
c.1300, "the husk of grain, barley, etc., separated through the flour after milling," from Old French bren "bran, scurf, scales, feces" (12c., contemporary French bran), possibly related to Gaulish *brenno- "manure," or with burn (v.). The word also had been made use of 16c. in English for "dandruff flakes."
The exterior levels of a kernel of whole grain that lie just underneath the hull. "Miller's bran" is created during milling as soon as the bran layers tend to be taken from the whole grain kernel. About 14.5 per cent of wholewheat is bran. Bran can be used in cooked items and grains to incorporate fiber and vitamins.
- The hard, exterior covering of various kinds grain kernels. Its promoted in cereal and used as a nutrient product.
- The outer husk of grains including grain, containing increased portion of fibre. White flours have the bran eliminated. Wheat or grain flours may contain all or part of the bran.
(n.) The broken coat of this seed of wheat, rye, or other cereal grain, separated through the flour or dinner by sifting or bolting; the coarse, chaffy part of surface grain.
- (letter.) The European carrion crow.
Of Llangollen, founded about 1200 by Madoc ab Gruffydd Maelor, lord of Dinas Bran and grandson of Owen Gwynedd, prince of Wales.