求翻译：摘要：通过单因素实验和L18（36）正交试验，研究了麦麸膳食纤维、面筋、沙蒿胶、蔗糖脂肪酸酯、食盐、纯碱,6个因素对面条感观品质的影响。结果表明：影响麦麸膳食纤维面条感观品质大小的因素依次为麦麸膳食纤维＞湿面筋＞沙蒿胶＞食盐＞蔗糖脂肪酸酯＞纯碱，其中麦麸膳食纤维对该面条感观品质影响显著，麦麸膳食纤维添加量为20%，面粉为低筋粉（湿面筋含量为20%），沙蒿胶为1.0%，蔗糖脂肪酸酯为2.0%，食盐为1.0%，纯碱为0.2%。是什么意思？

Abstract: Single-factor experiments and L18 (36) orthogonal experiment, the dietary fiber of wheat bran, gluten, Artemisia gum, sucrose fatty acid ester, salt, soda ash, six factors on the sensory quality of the noodles. The results show that: the impact of dietary fiber wheat bran noodles sensory q

Summary: Through experiments and L single factor 18 ( 36) orthogonal experimental, research the wheat bran fiber, gluten, sand wormwood plastic, sucrose fatty acid ester, salt, soda ash, 6 Article opposite sense outlook factors affecting the quality. Results show that: wheat bran fiber impact-orient