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Is the noodles more nutritious?

面条的弹性和面粉中的蛋白质关系密切；而面粉的蛋白质含量及面筋的质量，都和小麦的品种有关。一般来说，面粉中的蛋白质含量越高，在什么添加剂都不加的情况下，它的韧性和弹性越好。但维生素和矿物质含量跟筋道程度完全没有关系。很多非常筋道的面条，其维生素含量甚比普通面条还要低。所以，这个不足以说明越筋道的面条越有营养。

The elasticity of noodles is closely related to the protein in flour; The protein content of flour and the quality of gluten are related to the variety of wheat. Generally speaking, the higher the protein content in flour, the better its toughness and elasticity without any additives. But the content of vitamins and minerals has nothing to do with the degree of tendons. The vitamin content of many noodles is even lower than that of ordinary noodles. Therefore, this is not enough to explain that the noodles with more tendons are more nutritious.

怎样让面条更筋道？

How to make noodles more stringy?

在没法改变面粉中蛋白质含量的情况下，往面粉里加入盐，能使面筋蛋白质之间的相互作用加强。因此挂面产品大多都有“盐”这个配料。此外在面团中加入碱，也能让面条更筋道，但是这样会破坏面粉中的维生素B1和B2，使其营养价值下降。比较的方法是，在和面时加个鸡蛋。蛋清的蛋白质能增加面条的筋力，而蛋黄中的卵磷脂能让面条口感滑爽，营养也更加丰富。所以，我们要选择一个两全其美的方法，你知道该如何选择了吗？

When it is impossible to change the protein content in flour, adding salt to flour can strengthen the interaction between gluten and protein. Therefore, most noodle products have the ingredient of "salt". In addition, adding alkali to the dough can also make the noodles stronger, but this will destroy the vitamins B1 and B2 in the flour and reduce its nutritional value. The recommended method is to add an egg to the dough. The protein of egg white can increase the strength of noodles, while the lecithin in egg yolk can make noodles taste smooth and nutritious. So, we have to choose the best of both worlds. Do you know how to choose?

颜色发黄的面条能买吗？

Can I buy yellow noodles?

面粉本来应当是略微发暗、略发黄的颜色，并不是纯白。纯白的面粉，一是去掉了太多外层营养价值高的部分，二是用氧化剂处理过，把面粉中少量黄色的类胡萝卜素氧化掉，颜色就显得更白。不过，如果面条煮完、蒸完后颜色明显发黄，那很可能是加碱的缘故。所以，购买时候还是要慎重。

Flour should have been a slightly darker and yellowish color, not pure white. For pure white flour, one is to remove too many parts with high nutritional value in the outer layer, and the other is to treat it with oxidant to oxidize a small amount of yellow carotenoids in the flour, and the color will appear whiter. However, if the noodles turn yellow after cooking and steaming, it is likely to be due to the addition of alkali. Therefore, we should be careful when buying.