| 米糠蛋白及米糠纤维质残渣在烘焙食品中应用的探讨 |
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| 引用本文： | 巴秀芝,钟洁明. 米糠蛋白及米糠纤维质残渣在烘焙食品中应用的探讨[J]. 河南工业大学学报(自然科学版), 1992, 0(3) |
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| 作者姓名： | 巴秀芝 钟洁明 |
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| 作者单位： | 郑州粮食学院粮油储藏系(巴秀芝)，郑州粮食学院食品工程系(钟洁明) |
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| 摘 要： | 本文探讨了从脱脂米糠中所制取的米糠蛋白及纤维质残渣,作为蛋白强化剂及纤维素强化剂应用于烘焙食品中,效果比较理想。
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| 关 键 词： | 米糠蛋白 米糠纤维素 烘焙食品 |
PROBE INTO THE APPLICATION OF RICE BRAN PROTEINS AND CELLULOSE DREGS TO BAKERY FOODS |
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| Ba Xiuzi Zhong Jieming. PROBE INTO THE APPLICATION OF RICE BRAN PROTEINS AND CELLULOSE DREGS TO BAKERY FOODS[J]. Journal of Henan University of Technology Natural Science Edition, 1992, 0(3) |
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| Authors: | Ba Xiuzi Zhong Jieming |
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| Affiliation: | Ba Xiuzi Zhong Jieming(Grain and Oil Storage Detriment) (Food Engineering Department) |
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| Abstract: | The rice bran proteins and fibre dregs extracted from the defatted rice bran achieved a fairly good result when used as protein intensifier and cellulose intensifier in bakery foods. |
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| Keywords: | rice bran protein rice bran cellulose bakery food |
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