PROBLEM TO BE SOLVED: To provide a wheat bran processed article having flavor originally obtained by bran and reduced harshness and smell specific to the wheat bran.SOLUTION: There is provided a wheat bran processed article having percentage of a soluble protein based on total mass of proteins of 3 to 15%, preferably 5 to 14%, more preferably 7 to 13%, further preferably 8 to 13%, especially preferably 8 to 13%, and content of gelatinized starch of 1 to 10 mass%. There is provided a manufacturing method of the wheat bran processed article including a process for treating the wheat bran at 130 to 500°C, preferably 150 to 400°C, more preferably 160 to 300°C and further preferably 180 to 250°C with a heated steam.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】小麦ふすま本来の風味を有し、且つ、小麦ふすま特有のエグミ及び臭みが低減された小麦ふすま加工品の提供。【解決手段】タンパク質の総質量に対する可溶性タンパク質の割合が３～１５％、５～１４％が好ましく７～１３％がより好ましく、８～１３％が更に好ましく、８～１３％であることが特に好ましく、糊化した澱粉の含有量が１～１０質量％である、小麦ふすま加工品。小麦ふすまを、１３０～５００℃、好ましくは１５０～４００℃、より好ましくは１６０～３００℃、更に好ましくは、１８０～２５０℃の過熱水蒸気により処理する工程を含む小麦ふすま加工品の製造方法。【選択図】なし
