The results showed that wet gluten content and Zeleny sedimentation value of the mixed flour decreased gradually with the increase of the three kinds of soybean flours.

• 结果表明:随着全脂豆粉、脱脂豆粉及大豆蛋白使用量的增加,小麦粉湿面筋含量与沉降值逐渐下降,馒头的比容逐渐减小,品质逐渐变差;