【摘要】 面团流变学特性试验及面包烘焙试验研究结果表明，米糠碱溶性半纤维素具有独特的改变面团流变学特性的作用，将其添加到面粉中制作高纤维面包是可行的，它不但可以提高面包的纤维含量，而且还可增加面包的营养价值更多还原

【Abstract】 With adding small amount of alkaline-hemicellulose into wheat flour,the dough mixing properties and elasticity were changed.It is feasible to use alkaline-hemicellulose as an additive for wheat flour to make high fiber bread,and to increase bread nutrition value.更多还原