粮油食品科技2016，Vol.24Issue(2)：47-50,4.
细度对挤压麦麸理化特性及其全麦粉加工品质特性的影响
Effects of sieving fineness on the physicochemical properties of extruded wheat bran and processing qualities of whole wheat flour
摘要
Abstract
Took extruded wheat bran (the mixture of crude bran,fine bran,wheat germ and wheat shorts) as raw material,the effects of sieving fineness (44.15 ~198.48 μm)on the physicochemical properties of extruded wheat bran and processing quality of whole -wheat flour were investigated.Results showed that with sieve mesh being increased,particle size distribution in extruded wheat bran became narrow;sieving fineness had great influence on the content of pentosan and ferulic acid,while a little influence on holding water capacity and swelling property of extruded wheat bran,and pasting properties and farino-graph properties of whole -wheat flour;The uniformity can be obtained for wheat bran products by being extruded.关键词
筛分细度/挤压麦麸/全麦粉Key words
sieving fineness/extruded wheat bran/whole wheat flour分类
轻工纺织引用本文复制引用
刘艳香,汪丽萍,张敏,蔡亭,刘明,田晓红,吴娜娜,翟小童,谭斌..细度对挤压麦麸理化特性及其全麦粉加工品质特性的影响[J].粮油食品科技,2016,24(2):47-50,4.基金项目
中央级公益性科研院所基本科研业务费专项 （）
