国农业大学食品科学与养分工程学院教授范志红表明，便利面的形状与其养分性无关，做成曲折的形状应当是首要考虑到曲折形状不易折断、便利运送，而这更多归于物理学考虑的领域。
Fan Zhihong, a professor on food nutrition studies at China Agricultural University, said that the shape of noodles has little to do with its nutrition. She believes that it is mainly for the convenience of transportation that instant noodles are made curved and recommends to ask physicists.
听到范教授说这更多归于物理学考虑的领域，双语君就邀请了中科院物理所的樊秦凯博士，给我们剖析剖析。
樊博士表明，便利面之所以做成“小波浪”造型，主要有三个优点：
No.1
不易碎
首要，面条要通过高温蒸汽蒸熟，再过油炸，才干变成便利面，而如此处理后的面条很脆，简单折断。在面条上做出各种小的曲折时，能进步其抗压才能，使其变得不简单折断。
Most instant noodles are made via the processes of steaming and oils frying, which makes them quite fragile. Curved shapes could help them gain the anti-pressure ability.
No.2
节省本钱
其次，面条如果是直的，放在纸碗里的就只能是短的小段，想要让面条变长，就得把纸碗做大。
波浪形就相当于把长面条折叠起来了，能在小碗里装下更多面。节省了空间，天然也就节省了本钱。
Curvedness saves money. The same cup can hold more wavy noodles than straight ones, while the same amount of curved noodles take up less space than straight ones.
No.3
口感更好
最终，热水泡是便利面最干流的吃法。比较于直的面条，弯弯的面条之间有更多空地，泡面时能够和热水充沛触摸，确保了泡面的口感。
Curved noodles have bigger spaces from each other, which makes them have a better bath in hot water and promises better taste.
此外，在查资料的过程中，双语君发现，“外国版知乎”Quora上也有人提问了这样的一个问题，看来全世界的吃货，都有一颗好奇心。
除了上面剖析的原因外，Quora高赞答主还提到了另一个原因——便利夹起来。
Whether you use a fork or chopsticks, the curly shape is much more convenient for you to eat.
不论你是用叉子仍是筷子，弯弯的面条都更便于夹起来食用。
