Shanxi Province has a recorded history dating back more than 2, 000 years of making wheat-flour food, due to bumper wheat harvests resulting partly from rich experience in cultivation.
历史上山西省出现面粉食物的记录要追溯到两千多面前因为丰富的耕种经验在某种程度上可以让小麦大丰收。
By adding different proportions of food fiber from wheat bran into flour, the effects on the cooking quality of noodles were analyzed.
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。
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。
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