5Schmiele M, Jaekel LZ, Patricio S, et al. Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour[J]. International Journal of Food Science and Technology, 2012, 47(10): 2141-2150.
6牛磊.黑小麦麸皮中膳食纤维的提取及其在面条中的应用[D].郑州:河南工业大学,2007.
7Peressini D, Sensidoni A. Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs[J]. Journal of Cereal Science, 2009, 49(2): 190-201.
8Verma AK, Banerjee R. Dietary fibre as functional ingredient in meat products: a novel approach for healthy liv- ing: review[J]. Journal of Food Science and Technology-mysore, 2010, 47(3): 247-257.
9Bell SJ. A review of dietary fiber and health: focus on raisins[J]. Journal of Medicinal Food, 2011, 14(9): 877- 883.