The processing technology of the bread with wheat bran dietary fiber, supplementary quantity of the dietary fiber and the quality of the bread were studied.
对麦麸纤维面包的制作工艺进行了研究，并对膳食纤维的添加量及其对面包质量的影响进行了探讨。
The preparation technology of dietary fiber using wheat bran as raw material was introduced.
本文主要介绍以小麦麸皮为原料制取膳食纤维的方法。
The result showed that the contents of dietary fiber in ultra-fine powders of rice bran and wheat bran decreased than that in the corresponding coarse powders.
膳食纤维测试结果表明：米糠细粉与麦麸细粉中的膳食纤维含量较原粗粉中有所减少。
The functional properties of dietary fiber from wheat bran were discussed in detail and its application in food was studied.
同时对小麦麸皮膳食纤维功能性及其在食品中的应用进行详细地分析讨论。
The technology of wheat bran extrusion technology was studied to increase its content of soluble dietary fiber.
研究了以小麦麸皮为原料，经挤压改性使其可溶物含量增加的生产工艺。
Wheat bran is the by-product of wheat, which contains many nutrients such as dietary fiber, niacin, vitamin E, selenium, magnesium and phytochemicals that can decrease serum lipids.
麦麸是小麦加工副产品，含有小麦中主要营养物质，其中多种营养物质如膳食纤维、烟酸、维生素E、硒、镁、植物化合物都有降血脂的功能。
An experimental study for preparation of high-quality dietary fiber made from wheat bran by cellulose was carried out.
以麦麸为原料，对纤维素酶法制备高品质膳食纤维的条件进行了实验研究。
Studied enzyme technology of extracting dietary fiber from wheat bran.
研究了酶法提取麦麸膳食纤维工艺。
Taking water holding capacity and yield as response values, extracting dietary fiber from wheat bran by enzyme method was optimized by response Surface Analysis.
然后以膳食纤维的持水性、得率为响应值，采用响应面法优化酶法提取麦麸膳食纤维的工艺。
Taking water holding capacity and yield as response values, extracting dietary fiber from wheat bran by enzyme method was optimized by response Surface Analysis.
然后以膳食纤维的持水性、得率为响应值，采用响应面法优化酶法提取麦麸膳食纤维的工艺。
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