食品与发酵科技--杂志社 关键词： 麦麸膳食纤维粉；发酵面食；影响因素 [gap=597]Key words： dietary fiber of wheat bran; fermented flour product; effect factor
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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 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。
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。
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