麦麸不溶性膳食纤维提取方法及其对面制品品质影响的综述

麦麸不溶性膳食纤维具有良好的物化特性和生理功能特性，近些年来国内外学者对麦麸不溶性膳食纤维的关注度逐年提升。简述了麦麸膳食纤维和麦麸不溶性膳食纤维的组成和功能，介绍了麦麸不溶性膳食纤维的提取方法，如物理法、化学法、生物法和化学–酶法，及各种方法的优缺点；阐述了麦麸不溶性膳食纤维对面制品品质的影响，如对面条、馒头和面包品质的影响，旨在为深入研究麦麸不溶性膳食纤维的提取方法和在面制品中的应用提供参考。

Review of Extraction Method of Insoluble Dietary Fiber from Wheat Bran and Its Effect on the Quality of Facial Products

Wheat gluten insoluble dietary fiber has special physiological functions. In recent years the attention of domestic and foreign scholars to insoluble dietary fiber from wheat bran has also been increasing year by year. In this paper, the composition and function of wheat bran dietary fiber and wheat bran insoluble dietary fiber were introduced in a brief way. The extraction methods of wheat bran insoluble dietary fiber, such as physical method, chemical method, biological method and chemical-enzymatic method, were introduced briefly. The effect of insoluble dietary fiber from wheat bran on the quality of flour products, such as noodles, steamed bread and bread, was elucidated in order to provide a reference for further research on the extraction method of insoluble dietary fiber from wheat bran and its application in flour products.