# Utilization of the Nutritional Potential of Wheat Bran Using Different Fractionation Techniques
###### Abstract  
Wheat bran separated in the standard milling process as a by-product contains many substances of importance in livestock and human nutrition. In the Czech Republic, as in other Central European countries, a significant part of the bran is not traditionally used as a raw material for feed production and is used as a heating fuel. This means that many interesting and health-promoting components of fiber, phenolic compounds, vitamins, proteins, and minerals are lost. The bran is made up of particles of the grain outer coating and sub-coating layers, particularly the pericarp, testa, and aleurone layer. Their composition varies, but while the pericarp in particular is largely composed of cellulose and lignin, the testa and aleurone layer contain many valuable non-starch polysaccharides (hemicellulose), as well as the macro- and micronutrients mentioned above. Wholeneal flours contain all the anatomical parts of the grain mentioned above, which brings both technological problems in terms of their bakery processing and a not always acceptable sensory impact on the products. This paper summarizes selected physical and physicochemical methods that can be used to remove those components that may cause technological and sensory problems and retain those that, on the other hand, represent a significant nutritional benefit. wheat bran; fractionation; nutrition; separation processes; dietary fiber +
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mainly in the aleurone layer and to a lesser extent in other outer layers. The amount of protein in cereals generally ranges from 8% (\(w/w\)) to 16% (\(w/w\)). Cereal proteins have good digestibility but lack the appropriate ratio or proportion of essential amino acids. The limiting amino acid in cereals is lysine. The amount and type of these biopolymers, which are also essential nutrients, vary between cereal genera and species, thus affecting the functional (technological), nutritional, and organoleptic properties of processed products [4]. Due to their importance, the different cereal species have been the subject of many investigations and empirical application experiments, and over time their suitability for various processing techniques and uses has been discovered. The different botanical genera and species differ from each other mainly in the content and quality of starch (the complex starch-amylase system), protein, dietary fiber, and lipids. It was on the basis of knowledge of these parameters that appropriate processing guidelines and procedures were subsequently established for each species. Wheat clearly dominates the mainstream of grain milling and baking. Wheat flour, thanks to its unique properties, can be used to form a specific gel-like structure (wheat gluten) during the kneading of dough, which makes it possible to produce a wide range of leavened and other products that are very attractive to the general consumer. This ability makes wheat unique even among very closely related cereals, such as rye or barley. Wheat protein fractions of prolamins and glutelins (gliadin and glutenin) contribute to the ability of wheat gluten to form a viscoelastic system and thus a specific light and elastic structure of dough and domed products with a characteristic crumb. Although very similar protein fractions are present in the endosperm of rye or barley, they do not have the ability to form a viscoelastic structure similar to wheat gluten [4; 5; 6]. Over time, wheat has become one of the three most widely grown cereals in the world (alongside maize and rice) due to its unique characteristics. It is estimated to cover 200 million hectares. In terms of its share of food processing, wheat ranks first or second along with rice. Wheat is used worldwide for the production of bread, pasta, and other bakery products and, to a smaller extent, for the production of industrial products involving starch and starch derivatives [7; 8]. Wheat therefore serves in its food processing mainly as a raw material for milling into wheat flour and semolina.