质构是影响馒头品质的一个重要因素，研究馒头质构相关性状的基因位点对改良其品质具有指导意义。以205份小麦品种为实验材料，利用分布于小麦21条染色体的24 355个单核苷酸多态性(single nucleotide polymorphism, SNP)标记对其制成的馒头质构性状进行全基因组关联分析。共检测到与馒头质构性状显著关联的位点313个。其中，31个极显著(p<0.000 1)关联位点，11个位点至少在两个环境中表达，46个高遗传贡献率位点(R2>10%)，分布在小麦21条染色体中的15条。同时，还得到5个主效关联位点，如控制黏着性的极显著位点Kukri_c13329_800，在两个环境中表达且遗传贡献率>10%。得到的控制馒头质构相关性状的位点为在分子水平上研究馒头品质相关性状提供了一定参考。

Texture has great influence on sensory quality of steamed bread. In this study, 205 diverse wheat varieties were used to conduct trait-markers association using 24355 single nucleotide polymorphism (SNP) markers. A total of 313 significant markers were found to be associated with texture,including 31 highly significant markers (p<0.000 1),11 markers were detected in two or more environment,46 high genetic contribution markers (R2>10%),which were located on 15 of 21 chromosome in wheat. In which, 5 main associated markers were found,such as highly significant markers Kukri_c13329_800,which were detected in two environment and genetic contribution rate over 10%. These results will facilitate further researches in texture related traits in wheat.