中文摘要：

论述了盐类对面条品质影响,包括食盐、食用碱以及磷酸盐类,为进一步在分子层面研究其对面团的作用机理奠定基础。

英文摘要：

The influence of salt on noodle quality was discussed,including edible salt,edible alkali and phosphate,which laid the foundation for further study about the mechanism of dough in molecular level.