中文摘要：

阐述了面团中添加盐、碱对面条品质产生的影响,包括流变学特性、面筋网络结构、二硫键含量以及外观。并提出了在盐、碱面条研究中存在的问题。

英文摘要：

The effect of adding salt and alkali into noodle dough on the quality of noodles,including rheological properties,network structure of gluten,content of disulfide linkages and appearance,was investigated. And the problems existing in the research of salt and alkali noodles were put forward.