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。
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