The more healthful stuff is whole wheat, which includes the outer bran and the wheat germ inside, good sources of nutrients and fiber.

For the last several years, Chicago attorney Karl Anderson, 52, has been eating high-fiber, low-sugar oatmeal and raisin bran for breakfast, often with a banana.

在过去几年中，芝加哥52岁的律师卡尔·安德森早餐一直在吃高纤维、低糖份的燕麦和葡萄干加麦麸，并经常加上一个香蕉。

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Eighteen 7-day-old goslings were randomly allotted to the control group and the enzyme-treated group. The diet contained 45% barley bran.

18只7日龄的杂交雏鹅，随机分成试验和对照两组，饲以大麦基础日粮，试验组日粮中添加0.1%的Biokyowa酶制剂。

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Analysis of Fatty Acid Composition of Hulless Barley Bran Oil and its Effect on Lipid Metabolism in Hyperlipidemia Rats

青稞麸皮油脂肪酸成分分析及其对高血脂症大鼠脂质代谢的影响

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Study on Microwave Extraction of Dietary Fiber in Hull-less Barley Bran

青稞膳食纤维微波法提取工艺的研究

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The application of high fiber softened wheat bran powder in bread manufacture

高纤维软化麦麸粉在面包中的应用

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The processing of rice bran nutritional bread

米糠营养面包的研制

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Application of Diet Fibre from Wheat Bran in Bread

麦麸膳食纤维在面包中的应用研究

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Study on the Application of Stabilized Rice Bran in Bread

稳定化米糠在面包中的应用研究

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Physical Property Analysis and Sensory Fuzzy Comprehensive Evaluation of Rice Bran Bread

米糠面包的物性分析及其感官质量的模糊综合评判

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Water soluble and water insoluble pentosan fractions were prepared from wheat bran and wheat flour separately. Different pentosan fractions were added into wheat flour in ratio of 0.5% for the influence comparison on dough properties and bread-making quality.

从小麦麸皮和面粉中分别制备水溶和水不溶戊聚糖，将其以0.5%的比例添加到面粉中，以研究其对面团特性及面包烘焙品质的影响。

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On Manufacture of Foods by Processing Wheat Bran& Bran Flour and Aleurone Layer Flour

小麦麸皮加工成食品的探讨&麸皮面粉、糊粉层面粉

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By adding different proportions of food fiber from wheat bran into flour, the effects on the cooking quality of noodles were analyzed.

通过添加不同比例的麦麸膳食纤维于面粉中，分析其对面条烹煮品质特性的影响。

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Coarsely ground wheat mixed with bran. Flour is made from wheat in a mill.

粗面粉混有麸子的粗制面粉面粉是在面粉厂用麦子磨成的。

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The experimental results indicated that grain powder and water had strong regulating functions of chemical compositions& physical properties of fermented grains and bran flour had strong regulating functions of physical properties of fermented grains.

实验结果表明，粮粉和水对粮糟的物理特性和化学组分具有较强的调节作用；糠对粮糟的物理特性有很强的调节能力。

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The technology and equipment for manufacture of bran flour that can be used as a component of low carbon bran were discussed.

探讨了可作为低碳面粉组合的麸皮面粉的制作工艺、设备。

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The fermentation of lactic acid by rye bran flour was studied here.

最后，论文对黑麦麸皮生粉乳酸发酵进行了研究。

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With the removal of chaff, coarse rice bran and fine rice bran in the processing, the content of arsenic decreased by 16.51%, 12.41% and 10.26%, respectively.

在稻谷去颖壳、粗米糠和精米糠的过程中，可分别去除As16.51%、12.41%和10.26%。

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Similarly, with the removal of coarse wheat bran and fine wheat bran, it decreased by 22.0% and 45.6%, respectively.

小麦也随着加工深度的升级，随粗麦麸和细麦麸的去除，可分别去除总As的22.0%和45.6%。

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Through investigation of mixing ratio, culture temperature, humidity, culturing time and ventilated air quantity of wheat bran medium in solid brewery fermentation, an optimum fermentation process was found to prepare a novel type of moldy bran crude enzymic preparation.

在固态酿酒发酵中，通过考察麸皮培养基的配比、培养温度、湿度、培养时间及通风量等，确定了制备新型优质麸曲粗酶制剂的最佳发酵工艺。

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Application of flavourzyme, acidic proteinase and glucoamylase of moldy bran in hydrolyzing yellow wine lees into very tasty soybean sauce is studied in this article.

本文研究了应用复合风味蛋白酶及麸曲酸性蛋白酶、麸曲糖化酶水解黄酒糟生产特鲜酱油的技术。

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