Relationship between bran characteristics and bran starch of selected soft wheats grown in Michigan

• Bran starch quantity, particle size, and thickness differed in wheat varieties.
• Bound ferulic acid to xylose ratio in bran differed in studied wheat varieties.
• Distribution of neutral sugars differed among studied wheat varieties.
• Bran starch content and % large bran particles could explain bran physical properties.
• Bound ferulic acid to xylose ratio and bran thickness may affect bran physical properties.

The aims of this study were to investigate differences among chosen wheat varieties in their bran starch (the starch adherent to bran particles after a dry milling process) quantity, bran particle size, and milled bran thickness, and to investigate the relationship between bran characteristics and bran starch content. The neutral saccharide profile of the wheat bran was dominated by arabinose, xylose, and glucose, whereas mannose and galactose were present in small amounts. Bran thickness was found to have a positive correlation with bran starch content. Bound ferulic acid to xylose ratio showed positive correlations with percent large bran particles, and negative correlations with bran starch content. Bran characteristics can explain the variation seen in bran starch content and percent large bran particles of various wheat varieties. Bound ferulic acid to xylose ratio and bran thickness could both play roles in the mechanical properties of bran, and therefore change the percent of large bran particles produced during milling.