PROBLEM TO BE SOLVED: To provide a wheat bran processed product having suppressed odor specific to a wheat bran, a smoother texture and little residual feeling, and hardly absorbing saliva in the mouth and hardly providing dryingness.SOLUTION: There is provided a wheat bran processed product satisfying the following (a) to (d). (a) The gelatinization degree is 45 to 100%, (b) the lipid content is 3.8 mass% or less, (c) the moisture content is 2.5 to 13 mass%, and (d) a particle diameter is 0.1 to 10 mm. There is provided a method of manufacturing the wheat bran processed product including coexisting water of 100 to 300 pts.mass based on 100 pts.mass of wheat bran, and a heat treatment at 60 to 150°C. The bran is defatted by immersing it into an organic solvent (e.g. ethanol, propanol, ethyl ether and the like) is used as the bran.【課題】小麦ふすま特有の臭気が抑えられ、食感もより滑らかで残留感が少なく、しかも、口中で唾液を吸収しにくくパサつきを感じにくい小麦ふすま加工品の提供。【解決手段】下記（ａ）～（ｄ）を満たす小麦ふすま加工品：（ａ）糊化度が４５～１００％、（ｂ）脂質含有量が３．８質量％以下、（ｃ）含水率が２．５～１３質量％、及び（ｄ）粒径が０．１～１０ｍｍ。小麦ふすま１００質量部に対して１００～３００質量部の水を共存させ、６０～１５０℃で加熱処理することを含む、小麦ふすま加工品の製造方法。前記ふすまとして有機溶剤（例えばエタノール、プロパノール、エチルエーテル等）に浸漬して、脱脂したふすまを用いる。【選択図】なし
