Is noodles more chewiness more nutritious?

Is it true that the more protein and nutrition the more chewiness noodles are? 

Indeed, the elasticity of the noodles is closely related to the protein in the flour. In general, the higher the protein content in the flour, what additives are not added to the case, it's toughness and flexibility is better, cooking time is not easy to break, the more the taste is chewiness. But! Here is a prerequisite: no additives are added. Now, most of the dried noodles in the market are added salt, and many supermarkets in the refrigerator sell Japanese-style ramen noodles, ingredients have sodium carbonate, these are to make noodles more chewiness. So the reality is that chewiness noodles are not necessarily more nutritious. Want to buy nutritious noodles, remember to watch the nutrition ingredient table.

Can you buy the yellow noodles? Is the whiter the better?

Flour should have been a bit dark, yellow, not pure white. Pure white flour, there are two possible: remove a lot of the high nutritional value of the part of the outer layer, with the oxidant treatment, the flour in a small amount of yellow carotenoid oxidation, it looks more white. So don't be too obsessed with the color of the noodles.

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