将湿面筋含量为22%和38%的低高筋小麦粉以湿面筋含量为依据进行配粉，探讨不同湿面筋含量的面粉理化指标、粉质和拉伸特性对广式叉烧包品质的影响。结果表明：随着湿面筋含量的增加，面粉粉质和拉伸特性发生显著性的变化；叉烧包的比容呈现下降的趋势；叉烧包皮层的pH值逐渐变大；CD/AF值（内部组织结构）先升高后降低；叉烧包硬度、弹性和粘着性均有不同程度的增加；用湿面筋含量为24%的面粉制作的叉烧包感官评价总分较高。叉烧包粘牙性和最大拉伸阻力呈极显著负相关（R=-0.96），弹性与最大拉伸阻力呈极显著正相关（R=0.97），叉烧包形状和感官评价总分与面团稳定时间、最大拉伸阻力、拉伸比和拉伸面积呈极显著负相关（R=-0.93~-0.98）。适合做优质叉烧包的面粉特性是中低筋度（面筋含量为22%~26%），稳定时间在1.30~1.90 min，最大拉伸阻力在492.50~700.00 BU，拉伸面积在37.50~70.00 cm2，拉伸比（R/E）在7.76~8.00，延伸度在61.50~86.00 mm。

Flour with 22% and 38% wet gluten contents were mixed to study the effects of the physical and chemical properties, quality, and stretching character of flour with different wet gluten contents on the quality of Cantonese-style barbecued pork buns. The result showed that with the increase in wet gluten content, the quality and stretching character of flour changed significantly. The specific volume of the barbecued pork bun decreased, while its pH increased gradually. The CD/AF value (internal structure) first increased and then decreased. In addition, the hardness, springiness, and adhesiveness were all enhanced, but their extent of enhancement was different. Barbecued pork buns made using flour with 24% wet gluten content had the highest total sensory score. A significant negative correlation was found between maximum resistance and adhesiveness (R = -0.96), while a significant positive correlation existed between maximum resistance and springiness (R = 0.97). The shape and total sensory score of barbecued pork buns showed significant negative correlation with stability time, maximum stretch resistance, resistance-extensibility ratio, and the area under the curve for stretching (R = -0.93~-0.98). Flour with a low to medium wet gluten content (at 22%~30%) was recommended for obtaining high-quality barbecued pork buns. The recommended stability time was 1.30~1.90 min, maximum resistance was 492.50~700.00 BU, the area under the curve for stretch was 37.50~70.00 cm2, resistance-extensibility ratio (R/E) was 7.76~8.00, and extensibility was 61.50–86.00 mm.

广东省教育部产学研结合项目（2012B090600003）