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《JOURNAL OF HUBEI AGRICULTURAL COLLEGE》 1998-01
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Studies on Making and Modification of Wheat Bran Dietary Fibre

Liu Yulin Wu Guangxu (Department of Agricultural Engineering, Hubei Agricultural College, Jingzhou 434103) Li Qinlong (Department of Food Technology, Wuhan Food Industrial College, Wuhan 430022)  
Effect of wheat bran dietary fibre treated by sodium hydroxide and modified effect of twin-screw extrusion was studied. The results showed that higher base consistency, more destruction on hemicellulose and cellulose, more heavied base taste, deeper color, lower productive rate. Twin-screw extrusion cooking made the rate of converting in soluble dietary fibre reach 10. 98%, converted component part is mainly hemicellulose, on the other hand, extrusion affected on physical properties.
【CateGory Index】: TS202
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