Superseded85% confidenceDecision RuleTime unknown
蛋白质含量是挂面筋道的核心指标：每百克蛋白质≥11g口感较韧，≥13g为高筋挂面适合做拌面/干拌，＜10g偏软适合做汤面和儿童面
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This knowledge claim has been superseded by newer content
蛋白质含量决定筋度：低筋≤9%（蛋糕饼干松软），中筋9%-11%（包子馒头面条），高筋≥12%（面包吐司拉丝），面包专用粉建议蛋白质≥13%Sources
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