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《Journal of Anhui Agricultural Sciences》 2005-10
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Extraction of Dietary Fiber from Corncob and its Effect on the Quality of Bread

JIANG Hong-bo et al (Food Science and Engineering Department, College of Life Science, Yangtze University,Jingzhou,Hubei 434025)  
The extraction of the high thick dietary fibre from the low-priced corncob was discussed. According to the weight means, the corncob powder samples were treated and the dietary fibre content(TDF) in the finished products measured with the neutral detergent method(GB12349-1990) and every factor to extract the corncob dietary fibre were discussed, and the dietary fibre to the material of bread was added to evaluate the sense .The result indicated: when it was treated in 2 % of the acid boiled for 40 minutes, in 1.5 % of the alkali boiled for 60 minutes or in the hot washing water of 95 ℃, the abstraction rate of the corncob dietary fibre was the highest (up to 37. 86 %). This kind of dietary fibre was joined to bread with 5 % of it, which improved its nutritious quality and unable worsens its flavor.
【CateGory Index】: TS213.21;
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