When 5%-10% waxy wheat flour was added into the common flour, the quality of the steamed-bread improved significantly as the scores of the color, smell, outer shape, resilience increased greatly.

• 添加5%25-10%25的糯性小麦粉，可使馒头的色泽和香味得分提高，弹韧性和外观形状也有适度改善，综合得分增加。