为了改善非油炸方便面的面筋含量，提高非油炸方便面的品质与复水性，进行了添加不同含量谷朊粉的试验。结果表明，谷朊粉可有效改善非油炸方便面的面筋形成时间和稳定时间而且可以提高面筋含量，可改善产品品质。

Using of wheat gluten to improve the quality of special flourfor non-fried instant noodle was investigated in this paper. Different contents of vital wheat gluten were added to non-fried instant noodle to improve its gluten content and its quality and the rehydration property. Results indicated that wheat gluten could improve the time for gluten forming, which was helpful to the improvement of the quality of the product.