In order to explore the relationship between commercially available wheat flour and the quality index of steamed bread in northern China, the characteristic indexes and threshold range of steamed bread flour in northern China were screened.In this paper, 29 kinds of wheat flour were taken as the object, and their basic physical and chemical indexes, thermomechanical properties, steamed bread cooking and texture characteristics were measured and analyzed, and the relationship between the quality of commercially available wheat flour and the quality of steamed bread in northern China was systematically evaluated by multivariate statistical methods such as coefficient of variation, correlation analysis, principal component analysis and cluster analysis, and the characteristic indexes and threshold ranges of wheat flour suitable for processing of steamed bread in northern China were established.The results showed that among the 25 quality traits, the coefficient of variation of C3-C4 viscosity disintegration value, i.e., cooking stability, was the largest (53.85%), and the coefficient of variation of L* value of steamed bread was the smallest (1.79%).The moisture content, protein content, wet gluten content, ash content, weakened valley value and peak viscosity of wheat flour were the main indicators affecting the quality of steamed bread in northern China.Principal component analysis of 25 quality indexes was carried out to extract four principal components, and the cumulative contribution rate reached 84.941%.YX2, JY1, JSH, YJY, CKM1, YX1, BX, WDL7, GMM, and CKM2 have high comprehensive scores, which are more suitable for making wheat flour raw materials for northern steamed bread.Based on the results of correlation analysis and cluster analysis, the characteristic indexes and threshold ranges of northern steamed bread suitable for processing were obtained:moisture content 10.87%-13.97%, protein content 10.57%-13.03%, wet gluten content 24.97%-31.13%, ash content 0.40%-0.53%, weakening trough value 0.45-0.61 Nm, peak viscosity 1.76-2.03 Nm.This study can provide a practical basis and theoretical reference for wheat flour production and steamed bread processing enterprises in northern China.
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