Abstract
Wheat bran is a by-product of the conventional roller milling process. Grinding is commonly used to reduce particle size with several possible loading modes depending on the objectives (energy, functionality, or scale transfer). Incorporation of bran in cereal-basedproducts receives more attention these last years. The relation between the milling process used, the rheological properties of powders and the molecular impact on hydration water in bran is not yet elucidated.