采用差示扫描量热仪(DSC)、快速粘度仪(RVA)、粉质仪和拉伸仪研究乳清粉对高筋粉热力学特性、糊化特性及面团流变学特性的影响。DSC测试结果表明添加3.0%和5.0%乳清粉时，高筋粉的糊化起始温度和热焓值较空白高筋粉（未添加乳清粉）明显上升。RVA测试结果显示混合粉的峰值粘度、最低粘度、最终粘度、衰减值及回生值随着乳清粉添加量的增加呈下降趋势，糊化温度呈上升趋势。粉质试验结果表明添加乳清粉显著降低了高筋粉的吸水率和面团形成时间，增加了面团的稳定时间和粉质质量指数。拉伸试验结果显示面团的拉伸曲线面积、拉伸阻力和拉伸比例随着乳清粉含量的增加呈上升趋势，延伸度则呈下降的趋势。总体而言，添加乳清粉增强了高筋粉的热稳定性和抗老化能力，优化了面团的流变学特性。The effect of whey powder on the thermodynamic and pasting properties of high-gluten flour and the rheological properties of dough was investigated using differential scanning calorimeter (DSC), rapid viscosity analyzer (RVA), farinograph, and extensograph. DSC test results indicated that the addition of 3.0% and 5.0% whey powder significantly increased the initial pasting temperature and enthalpy value of high-gluten flour compared to those of blank high-gluten flour. RVA test results showed that the peak, trough, final viscosities, and breakdown and setback of high-gluten flour decreased with increasing amounts of added whey powder, whereas pasting temperature showed an upward trend. In addition, the results of farinograph experiments revealed that with whey powder, the water absorption and development time of the dough decreased, whereas the stability time and farinograph quality number of the dough increased. In the extensograph experiments, the tensile curve area, resistance to stretching, and resistance to extension (R/E) ratio showed an increasing trend with increasing amounts of whey powder, whereas the extensibility showed a decreasing trend. In general, the addition of whey powder improved the thermodynamic stability and anti-retrogradation ability of high-gluten flour, and optimized the rheological characteristics of dough.