Theappearance of steamed bread made by hand (method 1) is negatively associated with proteincontent, wet gluten content, sedimentation, FDDT and FDST, with r of -0.34, -0.29, -0.34, -0.30, -

• 采用方法1制作手工馒头时，蛋白质特性与馒头外观的关系最为密切，如蛋白质含量、湿面筋含量、沉淀值、形成时间、稳定时间与馒头外观的相关系数分别为-0.；34、-0