| 摘要 |
The wastes obtd. during the various stages of wheat grinding are ground or micronised to obtain a product of which at least 85% passes a 100 u sieve and almost all passes a 400 u sieve. The product is used in food compsns., esp. bread. The process at least doubles the nutritional value of the material which is mostly bran. In bread, advantages are obtd. in digestibility, texture, colour, taste and conservation. The process is pref. applied to soft wheat and before milling the wheat is pref. washed with at least 2% of drinking water. The amt. used in bread is pref. 1-5%, esp. 1.3-1.7%. |
