# Utilization of the Nutritional Potential of Wheat Bran Using Different Fractionation Techniques
###### Abstract
The entire long history of the development of the milling process for wheat, which we now refer to as standard, has been guided by the desire to primarily extract starch and protein from the wheat grain, i.e., the purest possible endosperm. The other important anatomical parts of the grain were regarded as ballast and separated in the form of a mill by-product--bran [9; 10; 11]. The standard mill processing of wheat is therefore still indebted to a long historical phase when it was clearly primarily a matter of obtaining energy-rich food. Standard wheat milling corresponds to a situation in which the majority of the human population lived in relative scarcity, with the energy balance shifted to the energy expenditure side. The necessity of often hard physical labor, on the one hand, and the relative scarcity of energy-rich foods on the other made wheat and other grains an excellent compensation option. This situation has passed in the last century in the developed world, and what made wheat and other cereals advantageous in this sense for many centuries has fundamentally changed. On the other hand, it is irrational that wheat in particular has become an object of distrust (often even a kind of dishonesty) not only on social networks but also in professional circles in recent decades. Wheat, like rye or barley, and to a lesser extent oat, contains protein fractions (mainly prolamins) that trigger the manifestations of celiac disease and some other forms of intolerance. These proteins are referred to as gluten, which leads to some confusion of terms, since gluten originally only referred to the specific structure mentioned above, which is formed when wheat dough is kneaded. Indeed, people who suffer from celiac disease need to completely exclude wheat and the other cereals mentioned from their diet. This risk does not apply for the rest of the population. What is generally true is the above-mentioned energy benefit and glycemic index [12; 13]. One solution is to significantly increase the proportion of wholemeal wheat flours in the production of bread, pastry, and pasta. This not only reduces the two unfavorable factors (energy and glycemic index) but also substantially increases the proportion of dietary fiber components, especially those with nutritional benefits. These will be discussed in more detail below. But the problem remains that the coarse particles in the grain outer layers interfere with the formation and maturation of wheat dough, causing both technological and serious sensory problems and often altering the character of the product [14; 15]. Our work focuses on the possibility of producing not whole grain flours but wheat flours enriched with defined fractions of the outer layers and especially sub-coat layers of the grain, which contain the highest concentrations of \(\beta\)-glucans, arabinoxylans, and adjuvants with proven health benefits. At the same time, such flours should, on the other hand, contain a significantly lower proportion of lignocellulosic complexes than wholemeal flours, which are mainly responsible for technological and sensory problems.