Effect of protein content, protein quality, rheological dough property, starch content, starch constitute and sticky characteristics of wheat flour on steamed bread quality were discussed in detail.

• 对小麦粉中的蛋白质含量、蛋白质质量、蛋白质组分及面团的流变学特性，淀粉含量、淀粉组成及小麦淀粉的黏度特性等各因素对馒头品质的影响进行了较为详细的论述。