Wheat bran was processed by higher temperature cooking with citric acid ,in order to explored a simple operation and low cost set of wheat bran processing technology ,which can get higher physiological activity wheat bran. The optimal values were determined by the uniform-distribution test to be:the particle size 0.425 mm,solid-to-liquid ratio 1∶30 (g/mL),pH=4,temperature 120℃and 3 h length of treatment. Under the optimized conditions,the water retention capacity and swelling capacity of wheat bran were 7.983 0 g/g and, 8.531 9 mL/g,which are 1.55 and 1.79 times of wheat bran without treatment,respectively. This technology can provide technical basis for developing the whole wheat bran dietary fiber food.% 采用酸水解法结合高温蒸煮处理麦麸，探讨出一套能得到较高生理活性，且操作简单、成本低廉的麦麸预处理工艺。通过均匀试验确定出该方法的最佳工艺条件为：粒度大小为0.425 mm、固液比1∶30 g/mL、pH=4、温度120℃、蒸煮时间3 h，该条件下获得的麦麸制品持水力为7.9830 g/g，膨胀率为8.5319 mL/g，分别是未经处理麦麸的1.55和1.79倍。此工艺可为进一步开发全麦麸膳食纤维食品提供技术基础。
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