期刊论文

The effect of soluble and insoluble dietary fiber from wheat bran on the properties of wheat starch

中文

粮食与油脂

1008-9578

2024

1

25-29

湖北省揭榜制粮食科技项目(2022)。

本校为第一机构

为了提高膳食纤维摄入量、促进麦麸在面制品中的应用,按照麦麸中可溶性和不溶性膳食纤维的比例分别构建膳食纤维-淀粉混合体系,探讨麦麸可溶性和不溶性膳食纤维对小麦淀粉糊化、热学、流变和消化性质的影响。结果表明:麦麸中可溶性膳食...展开更多 为了提高膳食纤维摄入量、促进麦麸在面制品中的应用,按照麦麸中可溶性和不溶性膳食纤维的比例分别构建膳食纤维-淀粉混合体系,探讨麦麸可溶性和不溶性膳食纤维对小麦淀粉糊化、热学、流变和消化性质的影响。结果表明:麦麸中可溶性膳食纤维和不溶性膳食纤维对小麦淀粉性质的影响有所差异,麦麸可溶性膳食纤维对小麦淀粉性质影响效果更明显。收起

In order to improve the intake of dietary fiber and promote the application of wheat bran in flour products,the dietary fiber starch mixed system was constructed according to the proportion of solu-ble and insoluble dietary fiber in wheat bran,and the effects of soluble...MORE In order to improve the intake of dietary fiber and promote the application of wheat bran in flour products,the dietary fiber starch mixed system was constructed according to the proportion of solu-ble and insoluble dietary fiber in wheat bran,and the effects of soluble and insoluble dietary fiber in wheat bran on the pa...