The results showed that five factors affect food quality: precipitating volume, content of protein content of wet gluten, dough stabilizing time and index of common difference.

• 通过对小麦粉各项指标与包子的比容和感官评分之间的相关性研究得出，影响包子食用品质的五大面粉因素分别为沉淀值、蛋白质、湿面筋含量、面团稳定时间和公差指数。