面条,烹调起来简单方便,是家庭中的常见主食。不过,这其中也有相当多的知识含量,这里我就一一解答。问题1:面条越筋道越有营养吗?是不是越筋道的面条蛋白质含量越高?答:面条的弹性和面粉中的蛋白质有密切关系,而面粉的蛋白质含量,以及面筋的质量,都和小麦的品种有关。所以,有些品种的小麦适合做面条,有些则做成煎饼更合适。 Noodles, cooking simple and convenient, is the family’s common staple food. However, there is also a considerable amount of knowledge among them, and I will answer it here. Question 1: Is noodles more nutritious? Is the more protein content of noodles? A: The elasticity of noodles and protein in flour are closely related to the protein content of flour, as well as the quality of gluten, and wheat Related to the variety. Therefore, some varieties of wheat are suitable for noodles, while others are more suitable for making pancakes.