麦麸的开发利用  

The Development and Utilization of Wheat Bran

作　　者：李博文[1] 赵楠[1] Li Bowen;Zhao　Nan(School of Engineering, China Agricultural University, Beijing　100000, China)

机构地区：[1]中国农业大学工学院,北京100000

出　　处：《现代食品》2017年第4期41-43,共3页Modern Food

摘　　要：麦麸是小麦加工的副产物,富含纤维素、蛋白质及酚类等丰富的物质,可添加到食品中供人体补充营养。利用不同的方法发酵麦麸能够在不同程度上分离出麦麸中的营养成分,且开发并综合利用麦麸能够提高经济效益。因此,全方面地研究麦麸具有十分重要的意义。As a by-product in wheat processing,wheat bran is rich in nutrients such as cellulose,proteinand phenolic,and it can be added to food for human nutrition.The nutritional content can be separated fromdifferent degrees by using different methods to ferment wheat bran,and the development and comprehensiveutilization of wheat bran can improve the economic efficiency.Therefore,it is of great significance to carry outall-round research on wheat bran.

关 键 词：麦麸 营养价值 发酵 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]