探究麦麸馒头的品质与功能特性  

The Quality and Functional Properties of Wheat Bran on the Steamed Buns

作　　者：朱克庆[1] 陈峰 

机构地区：[1]河南工业大学主食工程研究所,郑州450052 [2]郑州朱屯米粉食品有限公司,郑州450052

出　　处：《粮食加工》2017年第3期39-41,共3页Grain Processing

摘　　要：探究了麦麸的营养价值和功能特性,使用面浆发酵工艺,以面粉和麦麸为主要原料,通过实验确定了麦麸馒头的优配方和最佳生产工艺,并成功地在生产厂家应用和推广,改变了始终单一的小麦粉用料,开发出具有保健和食疗功效的营养成分更加全面的麦麸馒头,同时使麦麸得到了更有价值的利用。This paper explores the nutritional value and functional properties of wheat bran, using flour paste fermentation process, flour and wheat bran as the main raw material, through experiment and optimum formulation and production process of wheat bran steamed buns were determined, and the successful application and promo- tion of the manufacturer, always changed the single materials of wheat flour, wheat bran steamed buns developed nutrition with health care and therapeutic efficacy of the more comprehensive, and the wheat bran has been used more valuable.

关 键 词：麦麸馒头 品质 功能特性 工业化生产 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]