馒头是中国北方传统主食,在人们生活中占有重要地位。馒头的品质不仅取决于原料的品质,在很大程度上还受加工工艺的影响。本文整理、总结了馒头的制作方法和制作工艺对馒头品质的影响及馒头品质的评价方法,为馒头制作与评价方法的进一步完善与标准化提供借鉴,同时为小麦优质品种选育、面粉及制品加工提供了参考。

Chinese Steamed Bread (CSB) is a traditional staple food in the north part of China, which plays an important role in people's daily life. Besides the material characters, the preparation process of steamed bread also has important effects on the quality of CSB. The processing procedure and quality evaluation method of CSB, as well as the effects of preparation process on the CSB quality are reviewed, which could be of benefit to standardization of the processing procedure and quality evaluation method of CSB.