面是北方人最常吃的主食。可是为什么有人和的面团一掰就开,一点儿黏性都没有呢?徐锦溪国家高级公共营养师面团之所以没有黏性,是因为面粉发生了霉变。微生物生长会破坏面粉中的面筋蛋白。而失去面筋蛋白后,面的黏性就没有了。这样的面粉,建议不要继续食用。夏天是面粉保存出现问题的高发期。即使是没开封的面粉,也有可能因 Noodles are the staple food most commonly eaten by northerners. However, why do some people and dough breaking open, a little sticky are not? Xu Jinxi National Senior Public Dietitian dough reason why there is no sticky, because flour has mildew. Microbial growth can destroy gluten in flour. When gluten is lost, there is no stickiness on the surface. Such flour, it is recommended not to continue to eat. Summer is the high incidence of problems with flour preservation. Even unopened flour, may also be due to