Wheat bran is the by-product of flour processing. Despite nutritious, it is unsuitable for direct use in human consumption because of its palatability. It was usually used as animal feed.  The study is aimed to test two wheat bran processing methods for the fine powder production which could be more conveniently used as the nutritious food with good palatability or as commercial fiber supplement product. The method I (Australian Patent No.: 2021100569) organically combined the sequential steps of crushing, puffing and milling of the wheat bran to produce the dietary fiber powder. Method II is similar to method I except for the processing parameters such as temperature, humidity and machine speed. The chemical analyses indicated that the ratio of soluble dietary fiber of the dietary fiber powder made via method I increased significantly compared to the raw wheat bran and the dietary fiber powder made via method II. The results also showed that method I was advantage of method II in facilitating the increment of the nutrition content, especially in the content of protein, trace elements and minerals. The processed 120-130 mesh purple wheat bran powder is more delicate and tasty.