小麦麸皮加工成食品的探讨——麸皮面粉、糊粉层面粉  

On Manufacture of Foods by Processing Wheat Bran——Bran Flour and Aleurone Layer Flour

作　　者：顾尧臣[1] 

机构地区：[1]国家粮食局科学研究院,北京100037

出　　处：《粮食与饲料工业》2005年第6期9-12,共4页Cereal & Feed Industry

摘　　要：介绍了发达国家低碳面粉(低碳水化合物面粉)的产生和市场的形成。探讨了可作为低碳面粉组合的麸皮面粉的制作工艺、设备。阐述了小麦籽粒的组成,减少小麦面粉碳水化合物含量的方法,麸皮面粉的主要质量指标:细度、色泽、卫生和口味;麸皮水热处理、研磨、筛分、细度测量和低碳面粉、全麦面粉的配制;从红麦麸皮提取糊粉层、微研磨和配制高蛋白面粉的方法。最后提出新产品应进行制作食品试验。The production of low carbon flour and the formation of its market in developed countries were introduced. The technology and equipment for manufacture of bran flour that can be used as a component of low carbon bran were discussed. The composition of wheat seed, the method to reduce carbohydrate content of wheat flour and the main quality indexes of bran flour: fineness, color, hygiene and taste as well as the processing procedures were described, such as hydrothermal treatment of bran, milling, sieving, measurement of fineness, preparation of low carbon flour and whole wheat flour; methods for extracting protein aleurone layer from red wheat bran, micro milling and preparation of high protein flour. Finally, it is suggested that a test should be carried out for manufacture of a new product.

关 键 词：低碳面粉 麸皮面粉 糊粉层面粉 微研磨 细度测量 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]