Abstract: | One of the problems of the development and valorisation of cereal raw materials and by- products resulted from the primary processing is represented by the proper understanding of the quality requirements imposed for food products, of the functional potential of the basic structures of aliments, as means of satisfying the nutritional context. The wheat bran results as a by-product with interest for alimentary consumption, a by- product which imposes by its chemical composition: the content in cellulose, mineral components, vitamins from the B group, vitamin PP and E, protein components, sugars and fats. |
