Abstract:The quality of pueraria black beans black rice steamed bread was studied through the single factor experiments of a-Amylase，xylanase，transglutaminase transglutaminase（TG enzyme）and xanthan gum，sodium alginate，glycerol monostearate， response surface methodology was used to optimize the dosage of enzyme and emulsifier.The results showed that the optimum parameters were xylanase 0.03 %， TG enzyme 0.02 %， sodium alginate 0.12 %.Under this condition， the results showed that the steamed bread with better quality and had bet－ ter elasticity， lower cohesiveness， less hardness， and more appropriate chewiness than before.