摘要
采用生物法与化学法结合的工艺，从小麦麸皮中提取膳食纤维，通过研磨、漂白等工序处理，使膳食纤维的理化性质进一步改善，并对其在焙烤食品中的应用进行了较详细的讨论。
The technology for extracting the dietary fibre from wheat bran by the combined chemical and biological methods was studied.The physical and chemical properties of the dietary fibre were improved by grinding and bleaching,and its application in the baking food was discussed in detail.
出处
《粮食与饲料工业》
CAS
北大核心
1998年第11期37-39,共3页
Cereal & Feed Industry
