俗話(hua)說(shuo)“頭(tou)伏餃(jiao)子二伏面(mian)”,從7月23號起，正(zheng)式(shi)進(jin)入二伏，因(yin)此關于吃面(mian)的話(hua)題也熱鬧了起來。

面(mian)(mian)(mian)條越筋道(dao)越有(you)營(ying)養嗎？面(mian)(mian)(mian)條的(de)(de)彈性和面(mian)(mian)(mian)粉(fen)中(zhong)的(de)(de)蛋(dan)(dan)白(bai)質(zhi)(zhi)(zhi)關(guan)(guan)系密(mi)切；而面(mian)(mian)(mian)粉(fen)的(de)(de)蛋(dan)(dan)白(bai)質(zhi)(zhi)(zhi)含(han)(han)量及面(mian)(mian)(mian)筋的(de)(de)質(zhi)(zhi)(zhi)量，都(dou)和小麥的(de)(de)品種有(you)關(guan)(guan)。一般來說，面(mian)(mian)(mian)粉(fen)中(zhong)的(de)(de)蛋(dan)(dan)白(bai)質(zhi)(zhi)(zhi)含(han)(han)量越高，在(zai)什么添(tian)加劑(ji)都(dou)不加的(de)(de)情況下，它(ta)的(de)(de)韌性和彈性越好。但維(wei)生素和礦物質(zhi)(zhi)(zhi)含(han)(han)量跟筋道(dao)程度(du)完全(quan)沒有(you)關(guan)(guan)系。很多非(fei)常筋道(dao)的(de)(de)面(mian)(mian)(mian)條，其(qi)維(wei)生素含(han)(han)量甚至比普(pu)通面(mian)(mian)(mian)條還(huan)要低。

怎(zen)樣讓(rang)面(mian)(mian)(mian)條(tiao)(tiao)更(geng)(geng)筋(jin)道(dao)？在沒法改變面(mian)(mian)(mian)粉(fen)中(zhong)蛋白質(zhi)含(han)量的情況下，往(wang)面(mian)(mian)(mian)粉(fen)里(li)加(jia)入鹽(yan)，能(neng)(neng)使(shi)面(mian)(mian)(mian)筋(jin)蛋白質(zhi)之間的相互作用(yong)加(jia)強。因此掛面(mian)(mian)(mian)產品(pin)大多都有“鹽(yan)”這個(ge)配料(liao)。此外在面(mian)(mian)(mian)團中(zhong)加(jia)入堿，也(ye)能(neng)(neng)讓(rang)面(mian)(mian)(mian)條(tiao)(tiao)更(geng)(geng)筋(jin)道(dao)，但是這樣會破壞面(mian)(mian)(mian)粉(fen)中(zhong)的維生素B1和(he)B2,使(shi)其營養(yang)價值(zhi)下降。比較推薦的方法是，在和(he)面(mian)(mian)(mian)時加(jia)個(ge)雞蛋。蛋清的蛋白質(zhi)能(neng)(neng)增加(jia)面(mian)(mian)(mian)條(tiao)(tiao)的筋(jin)力(li)，而蛋黃中(zhong)的卵(luan)磷脂能(neng)(neng)讓(rang)面(mian)(mian)(mian)條(tiao)(tiao)口(kou)感滑爽(shuang)，營養(yang)也(ye)更(geng)(geng)加(jia)豐富。