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1.Th e types of carbohydrates in different milling fractions (hull, bran, outer flour and inner flour) were similar. The mass fractions of DCI, existing in free sta te, were 0?004%, 0?334%, 0?230%, 0?050% and 0?158% in hull, bran, outer flo ur, inner flour and whole flour, respectively.
活性成分DCI主要以游离状态存在,在籽粒中的质量分数分别为0 004%(壳),0 334%(麸皮),0 230%(外层粉),0 050%(心粉)和0 158%(全粉)。收藏指正
2.By adding different proportions of food fiber from wheat bran into flour, the effects on the cooking quality of noodles were analyzed.
摘要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。收藏指正
3.Fancy may bolt bran and think it flour.
幻想能把筛出的糠看作面粉；幻想比现实美。收藏指正
4.Flour is bolted to remove the bran
面粉经筛选去掉麦麸。收藏指正
5.The results showed that by adding 6% food fiber from wheat bran of 80 mesh fineness and 0.25% sodium alginate into flour, the noodles made with food fiber from wheat bran had good quality.
结果表明，添加6%的80目筛的麦麸膳食纤维，0.25%的海藻酸钠，制作的麦麸膳食纤维面条具有良好的品质。收藏指正
6.Ingredients: Wheat flour, Edible Vegetable Oil, Sugar, Wheat Bran, Sesame, Egg, Salt Wheat.
配料表:小麦粉、食用植物油、白砂糖、麦麸皮、芝麻、麦纤、鸡蛋、食盐（素食可用）。收藏指正
7.Ingredients: Wheat flour, Edible Vegetable Oil, Sugar, Wheat Bran, Sesame, Oatmeal, Egg, Salt Wheat.
配料表:小麦粉、食用植物油、白砂糖、麦麸皮、芝麻、麦纤、燕麦片、鸡蛋、食盐（素食可用）。收藏指正
8.Ingredients: Wheat flour, Edible Vegetable Oil, Sugar, Wheat Bran, White Sesame,Black Sesame Oatmeal,Egg, Salt, Wheat.
配料表:面粉、食用植物油、白砂糖、麦麸皮、白芝麻、黑芝麻、燕麦片、鸡蛋、食盐（素食可用）。收藏指正
9.Ingredients: Wheat flour, Edible Vegetable Oil, Sugar, Wheat Bran, Sesame, Egg, peanut, Yellow Bean,Black Bean, Mung Bean,Salt,Wheat.
配料表:小麦粉、食用植物油、白砂糖、麦麸皮、芝麻、麦纤、鸡蛋、花生、黄豆、乌豆、绿豆、食盐（素食可用）。收藏指正
10.1 Changes of ash content and accumulation amount in different wheat genotypesAsh content and accumulation amount in grains, flour, bran differed significantly among different genotypes.
小麦籽粒、面粉、麸皮灰分含量、积累量在基因型间差异达极显著水平,籽粒不同部位的灰分含量的变异表现为面粉>麸皮>籽粒,灰分的积累量变异度表现为面粉>麸皮>籽粒。收藏指正
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