| 摘要 |
Grains are hydrolysed by fermentation, which the protein, starch, fat, salts, vitamine and inorganic substance of the grains are converted to the hydrolysed water soluble products. Thus, 1500 g wheat contg.-12% gluten protein(Nx 6.25) was fermented at 50≦̸C for 1 hr with 0.5 g Nutrase (protease) in 30 ml water followed by fermentation by adding 0.5g fungamil 1600(maltose forming enzyme) at 60≦̸C for 12 hr to obtain the hydrolysed products (85% syrup powder, 15% wheat bran).
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