为了研究不同地区传统老酵头制备面团的发酵特性及其对馒头品质的影响，明确影响产品品质的关键因素，采用动态流变仪和F3流变发酵仪对14个地区传统老酵头制作的面团在发酵过程中的动态流变学特性和发酵特性进行研究，并对制作馒头的物性指标和感官品质进行分析。结果表明：不同地区传统老酵头制备面团的动态流变学特性和发酵特性不同，不同地区老酵头制作出馒头的物性指标与感官品质间也有显著差异。老酵头制备样品的品质指标间相关性分析结果表明，面团发酵成熟期的pH值是影响老酵头制作产品品质的重要因素，与馒头的硬度、黏性、咀嚼性指标及综合评分极显著相关，且当面团成熟期的pH值在4.24～4.89之间时，面团耐发性较好，流变学特性较稳定，制作馒头的感官评分较高。

In order to reveal the effect of Chinese traditional starters from different regions on the fermentation characteristics of dough and sensory quality of steamed bread, key factors affecting product quality were identified. The rheological property and fermentation characteristics of each dough were characterized using dynamic rheometer and rheofermentometer F3 instrument after being fermented by 14 different traditional starters. Thereafter, the texture, specific volume, and sensory quality of the steamed bread were also analyzed. As shown in the results, the sourdough fermented by different starters exhibited different dynamic rheological and fermentation properties. The significant variation was also existed within the texture, specific volume, and sensory quality of steamed bread. The results of correlation analysis among the quality indexes of steamed bread showed that the pH of the dough during fermentation maturation period was the main factor affecting the fermentation characteristics of dough, as well as affecting the hardness, gumminess, chewiness and sensory score of steamed bread. When the pH value of the matured dough was in the range of 4.24-4.89, the dough had better fermentation performance and more stable rheological property, and steamed bread possessed a high sensory score. The results can provide a theoretical basis for the application of the traditional starter in the industrial production of steamed bread.