本文通过测定制粉后放置不同时间不同种类不同系统的面粉所制作的馒头品质指标，研究面粉熟化时间对馒头品质的影响，确定面粉的最佳熟化时间段。相关性分析结果显示：感官评价、亮度及硬度与熟化时间呈正相关；色度值及红度与熟化时间呈负相关，黄度、弹性、粘结性及回复性与熟化时间呈显著性负相关。不同种类不同系统制作的馒头品质比较：中等硬度小麦粉馒头的品质在色泽、感官上优于硬质小麦粉，但质构特性不如硬质小麦粉；系统粉比较：后路粉由于麸皮含量多，导致色泽发暗，口感发涩黏牙，前路粉色泽白亮、口感好，总粉的弹性、回复性好。方差分析结果显示：熟化时间对馒头品质的影响极显著，随时间各个指标的不同水平差异性较大。综合比较得出储藏40~50 d左右的面粉所制做的馒头品质最好。

The effect of flour maturation time on the quality of Chinese steamed bread was studied, steamed bread was prepared from different flour types and systems in order to optimize the process. Correlation analysis showed that sensory evaluation, L value (lightness) and hardness were positively correlated, while chromaticity and a* value (redness) were negatively correlated with the maturation time. On the other hand, b* value (yellowness), springiness, cohesiveness, and resilience were significantly negatively correlated with the maturation time. As for the effects of different types of flour and systems used, steamed bread made from wheat flour with medium hardness was of superior quality as compared to that from durum wheat flour in terms of sensory quality and color, but inferior in terms of textural properties. The quality of tail flour was poor due to high bran content, while that of head flour was better in terms of color, springiness, and resilience, due to low bran content. Analysis of variance (ANOVA) showed that the influence of maturation time on steamed bread quality was significant, with significant differences among the various indices with time. In conclusion, quality of steamed bread prepared from flour stored for 40 to 50 days was found to be of the highest quality.

国家自然科学基金资助项目（31271816）；教育部新世纪优秀人才（NCET-11-0940）；公益性行业（农业）科研专项（201303070）；河南省小麦产业技术体系建设专项资金资助（S2010-01-G06）