When the wheat is ripe, what we see is the ear of wheat, which is composed of a pile of wheat awns and shells under them. Inside the wheat husk are wheat grains, which are equivalent to the outer packaging of wheat grains and cannot be eaten. When the wheat is ripe, the grain needs to be taken out of the wheat shell. The traditional method is drying in the sun, and threshing after drying (rolling or flapping the bound wheat ears under heavy objects will make the wheat grains fall off the shell and separate from the whole stalk). At present, combine harvesters are threshed at one time.
Except wheat bran. The separated wheat should be ground into flour. After grinding the wheat grain, the white flour we see is in the core of the wheat grain, and the wheat grain itself has also been ground out with a layer of yellow skin and turned into wheat bran, which can be eaten. To put it bluntly, it is a part of the wheat grain.
If people wear gloves, wheat bran is gloves and wheat bran is the skin of human hands.