研究了以挤压稳定化米糠粉为原料，生产面包的最适配方及技术条件。
The best formulation and producing condition for bread with extruded rice bran were studied.
膳食纤维测试结果表明：米糠细粉与麦麸细粉中的膳食纤维含量较原粗粉中有所减少。
The result showed that the contents of dietary fiber in ultra-fine powders of rice bran and wheat bran decreased than that in the corresponding coarse powders.
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