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The bran consists of the hard outer layers of the kernel and, depending on the milling process, constitutes around 14% of the grain. Generally, wheat bran comprises approximately 12% water, 13–18% protein, 3.5% fat and 56% carbohydrates. Wheat bran can be chemically differentiated by the occurrence of complex structures of either C6‐sugars like cellulose or C5‐sugars like xylans. Phenolic compounds and their polymer lignin are found in different concentrations within the bran. It also contains a large quantity of B‐vitamins as well as insoluble dietary fibre (Prückler et al. 2014). From the histological point of view, wheat bran is composed of the pericarp, testa and aleurone layer.