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《Modern Food Science and Technology》 2011-03
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Effects of Superfine Grinding on the Properties of Wheat Bran

WANG Yue,LI Meng-qin(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China)  
Effect of superfine grinding on the water-holding capacity,swelling capacity,oil-holding capacity,cationic exchange capacity and SDFcontent of wheat bran was studied.The wheat bran was shattered into powder of different particle sizes,and the properties of wheat bran of different particle sizes were compared.Results showed that the water-holding capacity,swelling capacity,cationic exchange capacity and SDF content of wheat bran were greatly improved,while the oil-holding capacity declined slightly.The comprehensive index of powder C(diameter≤55.23 um) was the best.
【Fund】: 农业部绿色农业公益项目(2007-05);; 河南省重点学科(食品科学)资助项目
【CateGory Index】: TS211
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