A stabilized bran component and a stabilized whole grain
wheat flour containing the component are produced by subjecting a
bran-enriched coarse fraction which contains
bran, germ and
starch to
grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the
starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the
lipase and
lipoxygenase activity of the coarse fraction without substantial gelatinization of the
starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial
acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly
endosperm to obtain a stabilized whole grain
wheat flour. The stabilized whole grain wheat flours and the stabilized bran component exhibit extended
shelf life and may be used for making
baked goods, such as cookies, with desirable oven spread, and a non-gritty
mouthfeel.