麦麸焙烤产品市场调查及应用前景分析  

Market Investigation and Application Prospect Analysis of Wheat Bran Baking Products

作　　者：朱安妮 雷明馨[1] 白菊红 谢印成 ZHU Anni;LEI Mingxin;BAI Juhong;XIE Yincheng(Chengdu Agricultural College,Chengdu 611130,China)

机构地区：[1]成都农业科技职业学院,四川成都611130

出　　处：《食品安全导刊》2023年第4期150-152,共3页China Food Safety Magazine

基　　金：成都农业科技职业学院自然科学类项目:液体发酵法生产葛根面包工艺研究(20ZR203)。

摘　　要：麦麸作为小麦制粉过程中的主要副产物,其产量高,营养价值丰富,具有较好的应用前景。本文综述了麦麸在焙烤产品中应用情况,调查了麦麸在焙烤食品中存在的问题,提出解决方案,以期为麦麸在焙烤产品商业化的发展提供技术参考。As the main by-product in the milling process, wheat bran has a high output, rich nutrition and high application prospect. The application of wheat bran in baked products, the existing problems and relative solutions were reviewed in this paper, in order to provide technical reference for the commercial development of wheat bran baking products.

关 键 词：麦麸 焙烤产品 应用前景 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]