A method for improving the taste and texture of a component bran and ground seed comprising subjecting a component bran and ground seed to heat while being transported and mixture component bran and ground seed in a transport device and mixture, said component bran and ground germ bran and germ that has at least 50% by weight bran and a moisture content of about 5% by weight to about 25% by weight, based on the weight of component bran comprising and milled germs, said heating at a temperature of about 140.6 ° C to about 210 ° C (about 285 ° F to about 410 ° F) to volatilize volatile flavor components wheat and moisture in the bran component and milled germs and to develop a butter flavor, nutty, caramel in the bran component, eliminating wheat flavor components and moisture of the mixture and transport means during said heating to reduce the moisture content of bran and germ component by about 30 wt% to about 75% by weight and to obtain a dry ground bran component having a moisture content of about 1.5 wt% to about 10% by weight, and remove the component dry milled bran transport device and mixing to obtain a component bran and ground seed unexpanded have a taste not wheat, nut, caramelized and a texture not sandy.Un método para mejorar el sabor y la textura de un componente de salvado y germen molido que comprende someter un componente de salvado y germen molido a calentamiento a la vez que se transporta y mezcla el componente de salvado y germen molido en un dispositivo de transporte y mezcla, comprendiendo dicho componente de salvado y germen molido salvado y germen que tiene al menos 50 % en peso de salvado y un contenido de humedad de aproximadamente 5 % en peso a aproximadamente 25 % en peso, basándose en el peso del componente de salvado y germen molido, siendo dicho calentamiento a una temperatura de aproximadamente 140,6 °C a aproximadamente 210 °C (aproximadamente 285 °F a aproximadamente 410 °F) para volatilizar los componentes con sabor a trigo volátile
