麥麩焙烤產(chǎn)品市場調(diào)查及應(yīng)用前景分析

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摘 要：麥麩作為小麥制粉過程中的主要副產(chǎn)物，其產(chǎn)量高，營養(yǎng)價(jià)值豐富，具有較好的應(yīng)用前景。本文綜述了麥麩在焙烤產(chǎn)品中應(yīng)用情況，調(diào)查了麥麩在焙烤食品中存在的問題，提出解決方案，以期為麥麩在焙烤產(chǎn)品商業(yè)化的發(fā)展提供技術(shù)參考。

關(guān)鍵詞：麥麩；焙烤產(chǎn)品；應(yīng)用前景

Market Investigation and Application Prospect Analysis of Wheat Bran Baking Products

ZHU Anni， LEI Mingxin， BAI Juhong， XIE Yincheng

（Chengdu Agricultural College， Chengdu 611130， China）

Abstract： As the main by-product in the milling process， wheat bran has a high output， rich nutrition and high application prospect. The application of wheat bran in baked products， the existing problems and relative solutions were reviewed in this paper， in order to provide technical reference for the commercial development of wheat bran baking products.

Keywords： wheat bran; baked product; application prospect

麥麩是研磨的小麥粒的殘留物，含有果皮、糊粉和種皮組織，麥麩干物質(zhì)中含有55%～60%的非淀粉碳水化合物，14%～25%為淀粉，13%～18%為蛋白質(zhì)，3%～8%的礦物質(zhì)和3%～4%的脂肪。（剩余3344字）