小麦面制食品是人们营养素的主要来源。对于以小麦面制食品为主食的地区的人们来讲,它不仅是碳水化合物的主要来源,也是蛋白质、维生素和矿物质的重要来源。小麦、面粉以及面制食品的营养品质对人们身体健康的影响不容忽视。在加工、贮存和食品制作过程中,不同程度地存在某些营养素的损失。采取适当工艺或强化措施可以提高小麦面制食品的营养效价 Wheat noodles are the main source of nutrients for people. It is not only a major source of carbohydrates, but also an important source of protein, vitamins and minerals for people who are based in wheat-based foods. The impact of the nutritional quality of wheat, flour and pasta on people’s health can not be ignored. In processing, storage and food production process, to some extent, there is the loss of some nutrients. Adopting appropriate technology or strengthening measures can improve the nutritional value of wheat noodle products