Cereal bran and wholegrain as a source of dietary fibre: technological and health aspects

Alan Pavlovich-Abril, Ofelia Rouzaud-Sández, Patricia Torres, Rosario Maribel Robles-Sánchez

Research output: Contribution to journalReview articlepeer-review


Interest in cereal bran as a source of dietary fibre (DF) and functional components has increased in recent years. Current studies actively focus on DF definition, analysis, formulation in consumer-friendly food products, processing and beneficial health effects. Although bran composition and its benefits to human physiology have been investigated, its technological role as an ingredient is still under study for a variety of cereal foodstuffs. This review provides an overview of cereal bran characterization, functional properties and technological features concerning the bread-making process. In addition, we review the evidence from recent studies indicating that cereal bran may be used as a functional ingredient to improve consumer perception.

Original languageEnglish
Pages (from-to)882-92
Number of pages11
JournalInternational Journal of Food Science and Nutririon
Issue number7
StatePublished - Nov 2012


  • Bread/analysis
  • Consumer Behavior
  • Dietary Fiber/administration & dosage
  • Edible Grain/chemistry
  • Food Handling
  • Food Preferences
  • Food Technology/trends
  • Functional Food/analysis
  • Health Knowledge, Attitudes, Practice
  • Health Promotion/trends
  • Humans


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