采用粉质仪法和拉伸仪法及烘焙实验，研究了烘焙豆粉对小麦面团流变学特性和面包及蛋糕品质的影响。结果表明，在面包粉加6%烘焙豆粉，蛋糕粉加10%烘焙豆粉的用量下，添加烘焙豆粉后，面团的吸水率和延展度提高，耐揉指数、粉质质量指数、抗拉伸阻力及拉伸比例降低，面包和蛋糕的表皮颜色、质地及蛋糕的组织结构都有所改进。

Using a farinograph, an extensograph and baking test, the effect of baked soy powder on the rehology of wheat flour dough and the quality of bread and cake was studied. The results indicated that adding 6% and 10% baked soy powder in bread and cake flour, respectively, improved the water absorption and extensibility of the flour and decreased the mixing tolerance index, farinograph quality index, drawing resistibility and extension ratio. Besides, the surface colour and texture of bread and cake as well as the structure of cake were improved.