问题:
家有小宝爱吃面，可惜南方人不会做。去买外面卖的机器做的面条，爷爷买的，说是好面，因为下不烂，沸水煮半小时都不糊的，有筋道，很软，汤很清，吃不完放半天再热一下也不糊的，。我感觉有问题，以前的面都是很快烂糊了，现在街上卖的面怎么和以前大不同了，是不是什么东西加多了，还是做面的水平提高了？各位有什么见解码？

回答:
优质面条的颜色为白色、乳白色、奶黄色，光亮。表面细密、光滑，不变形。软硬适中、爽口、不粘牙；有咬劲、富有弹性。具有小麦的清香味、无异味。断条率<5％。
劣质面条的颜色发暗，发灰，亮度差。表面粗糙、膨胀，变形严重。稍偏硬或软，太硬或太软；不爽口、发黏。咬劲差。弹性不足。基本无异味。断条率>50％

Question:
Xiaobao family favorite surface, but will not do southerners. Selling to buy a machine to do outside of the noodles, Grandpa bought that is a good face, because not bad, not half an hour in boiling water cook the paste, there are bars that are soft and soup is clear enough to eat and then take a half-day heat you do not paste,. I feel there is a problem quickly before the noodles are烂糊, and now face the street to sell and how different past, is not to add anything, or do a level surface? What you see decoding?

answer:
High-quality color for white noodles, white, milk yellow, bright. The surface of fine, smooth, non-deformation. Modest hardware and software, refreshing, non-stick teeth; a bite strong elastic. Clearance wheat flavor with no strange smell. Broken rate of<5%. ="" poor-quality="">
dark color, gray hair, the brightness difference. Surface roughness, swelling, severe deformation.稍偏hard or soft, too hard or too soft; not refreshing, sticky hair. Jin poor bite. Lacking in flexibility. Basically no smell. Broken rate of>50%