The present invention relates to methods for reducing color and/or unpleasanttaste and/or malodor development ina composition comprising at plant material,such a ceral bran, in particularduring solubilization processes of the plant material.The invention further relates to optimised methods of solubilization, whereincolor and/or unpleasant taste and/or malodor developmentis controlled. Solubilised plant material, kit of parts, the use of suchsolubilised plant material, e.g. in food products orbioethanol are also encompassed by the present invention.