粮油食品科技2026，Vol.34Issue(2)：1-7,7.DOI:10.16210/j.cnki.1007-7561.2026.02.001
中华面条与意大利面条的异同分析
Analysis of Similarities and Differences between Chinese Noodles and Italian Pasta
摘要
Abstract
As a global staple food,noodles have evolved into diverse forms,flavors,and consumption habits across different ethnicities and cultural backgrounds.Chinese noodles and Italian pasta,primarily made from common wheat(Triticum aestivum L.)flour and durum wheat(Triticum durum)semolina respectively,are the most representative noodle products in Eastern and Western dietary structures.Meanwhile,with the widespread dissemination of noodle products and influences from factors such as region,ethnicity,and religion,noodle consumption and dietary culture continue to evolve and develop.This paper systematically analyzes the similarities and differences between Chinese noodles and Italian pasta from aspects such as development history,raw material types,production processes,product forms,sauces and accompaniments,and consumption style,along with the resulting differences in consumption habits and dietary cultural connotations.These differences not only reflect the characteristics and charm of the two different cultures,but also provide people with more diverse dietary options,and in the context of globalization,the two pasta cultures are also influencing and integrating each other.关键词
中华面条/意大利面条/普通小麦/杜伦麦/酱料/饮食文化Key words
Chinese noodle/Italian pasta/Triticum aestivum L./Triticum durum/sauces/dietary culture分类
轻工纺织引用本文复制引用
魏益民,魏燕超,张影全,李明,周红伟,张波,郭波莉..中华面条与意大利面条的异同分析[J].粮油食品科技,2026,34(2):1-7,7.基金项目
国家现代农业产业技术体系建设专项(CARS-03) （CARS-03）
中国农业科学院科技创新工程(CAAS-ASTIP) （CAAS-ASTIP）
河北金沙河集团技术合作项目(2007-2025) Chinese Agri.Research System(No.CARS-03) （2007-2025）
Innovation Program of Chinese Academy of Agri.Sciences(No.CAAS-ASTIP) （No.CAAS-ASTIP）
Technical Cooperation Projects of Hebei JINSHAHE Group(2007-2025) （2007-2025）
