salvado

Salvado is the term used in Spanish and Portuguese for bran, the outer layers of cereal grains that are separated from the edible endosperm during milling. The most common form is wheat bran, but salvado also refers to brans obtained from rice, oats, barley, or rye. It is widely used as a food ingredient and as a dietary aid due to its high fiber content.

Composition and nutrition: Bran is rich in dietary fiber, particularly insoluble fiber, and contains modest amounts of protein and fats. It provides minerals such as magnesium, phosphorus, and potassium, as well as B vitamins and trace amounts of iron and zinc. The exact composition varies by grain, and higher fiber content is a defining characteristic of salvado.

Production and forms: Milling processes separate salvado from the endosperm. Wheat bran is the most common, with rice bran and oat bran also widely used. Bran products include bran flakes, bran meal, and, in some cases, bran-derived oils. Bran can be sold whole or ground and is often blended with cereals or baked goods.

Uses and culinary applications: Salvado is added to foods to increase fiber and alter texture. Common uses include adding it to bread, muffins, cereals, yogurt, and smoothies. It can improve digestive health for many people, but its high fiber content can affect dough behavior in baking, sometimes requiring additional liquids to achieve the desired consistency.

Storage and safety: Bran is relatively perishable due to its fat content and should be stored in a cool, dry place, preferably refrigerated for longer shelf life. It is important to introduce salvado gradually for those with sensitive digestive systems to minimize discomfort.