摘要
介绍了小麦麸的成分、食疗效用以及综合利用;并采用机械冲击粉碎对麦麸进行粉碎、分级,结果表明,超细化后,麦麸超微粉平均粒径达到10μm以下,细胞充分地破壁;并分析了其功能组分蛋白质、氨基酸、VB1和VB2均有所增加,膳食纤维有所减少的原因。
The composition, effect and utilization of wheat bran were summarized in this paper. And wheat bran samples wereanalyzed, which have been comminuted and classified by the mechanical impact grinding instrument. The results showed that whenthe mean particle size was below 10μm, the cells were nearly wholly broken. And the composition transformation of wheat branafter ultra-fine comminution was also studied.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第6期78-81,共4页
Food Science
