富含挤压稳定化米糠粉面包的研制

Development of bread containing extruded rice bran

研究了以挤压稳定化米糠粉为原料,生产面包的最适配方及技术条件。实验结果表明,添加10%的米糠粉可制得品质优良的面包。

The best formulation and producing condition for bread with extruded rice bran were studied.The result showed that extrudate mig ht be applied to bread and replaced10%bread -flour without affecting bread's quantity.