Abstract:Wheat gluten supplemented with starch as raw material through the insulaton after fermentation and high-temperature steaming baked bran，the process for production of roast bran was optimized by response surface methodology based on one-factor-at-a-time experiments.Effects of wheat gluten content，yeast amount and fermentation time were researched with sensory score as indexes. The results showed that the optimum conditions for the production were that wheat gluten content 95.4 %，yeast amount 1.36 %，fermentation time 114 min.Under the above condition，the production of bran sensory score was 90.9.