The effects of soybean phospholipid flour on physicochemical property of wheat flour dough and steam bread were studied by adding soybean phospholipid flour into wheat flour.

将大豆粉末磷脂添加到小麦粉中，研究其对小麦粉面团流变学特性和馒头品质的影响。

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First of all, pour water into the wheat flour, and stir it until it becomes a piece of dough.

首先倒些水到面粉中，然后搅拌，把它拌成一个面团。

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However, there are also some problems to be notified for further wheat quality improvement that flour water absorption rate is relative lower, dough stable time relatively shorter.

面粉吸水率偏低、面团稳定时间较短是今后小麦品种品质改良中值得注意的问题。

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