面粉

• 병음: miàn fěn
• 한자 분석: 面 = pictograph of face, extended to wheat/noodles — flour; 粉 = 米 (rice radical) + 分 (to divide, phonetic) — powder, fine particles

뜻

밀가루

In Chinese culinary culture, 面粉 is fundamental to northern Chinese cuisine, where wheat-based foods like noodles (面条), steamed buns (馒头), dumplings (饺子), and flatbreads (饼) dominate. The term can refer specifically to wheat flour or more broadly to any grain flour depending on context. In professional baking, 面粉 is classified by protein content (高筋粉, 中筋粉, 低筋粉).

예문

1. 制作传统手擀面需要选用蛋白质含量适中的中筋面粉，并通过反复揉面使面团产生足够的筋道感。
2. 这家百年老字号糕点店至今仍坚持使用本地产的石磨面粉，师傅们认为这种面粉做出的点心口感细腻、香气独特。
3. 工业化生产的面粉通常会经过漂白和添加剂处理，以延长保质期并统一外观，这在一定程度上改变了其原始的营养成分。

사용 가이드

맥락: cooking, food science, bakery, agriculture, daily life

어조: neutral

올바른 표현

• 这道经典的北方家常菜要求将面粉、水和盐按照特定比例混合，经过充分醒发后擀制成厚薄均匀的面片，再切成宽窄一致的手工面条。(This classic northern home-style dish requires mixing flour, water, and salt in a specific ratio, then rolling it — after sufficient resting — into uniformly thin sheets, which are then cut into hand-made noodles of consistent width.)
• 食品工业中，针对不同用途的烘焙产品，面粉的蛋白质含量和筋度要求存在显著差异，专业烘焙师需要根据产品特性精准选择合适的面粉类型。(In the food industry, there are significant differences in protein content and gluten requirements for flour used in different baked goods — professional bakers need to precisely select the appropriate type of flour according to product characteristics.)

피해야 할 표현

• 将'面粉'笼统地指代所有淀粉类粉末 — 面粉特指由小麦磨制而成的粉末，其他粮食类粉末应加以区分，如'淀粉''米粉''玉米粉'等 (Do not use 面粉 as a blanket term for all starch-based powders — 面粉 specifically refers to powder ground from wheat; other grain-based powders should be distinguished, such as 淀粉 [starch], 米粉 [rice flour], or 玉米粉 [cornflour])

기원과 역사

面 = a pictograph of a face, later extended to mean noodles/flour (wheat product); 粉 = 米 (rice radical) + 分 (to divide, phonetic) — powder, fine particles. Together: wheat flour, the fine powder made from wheat.

문화적 배경

시대: Traditional

세대: All ages

사회적 배경: Universal