Abstract:The processing of sourdough steamed bread was optimized by response surface design. Through the mono-factorial test， Plackett-Burman test and steepest ascent test， the significant influencing factors including the fermentation time and temperature， the concentration of sodium carbonate decahydrate and the optimal re－ sponse region were selected. Response surface experiment was conducted using Box-Behnken design， with the sensory score of the sourdough steamed bread as response value， the optimal process parameters were obtained. The order of the factors effecting on the sensory score of the sourdough steamed bread was: fermentation temper－ ature > fermentation time > the concentration of sodium carbonate decahydrate， the optimal process condition was: fermentation time 4.25 h， fermentation temperature 30 ℃， the concentration of sodium carbonate decahy－ drate 1.0 %. Response surface methodology could optimize the processing of sourdough steamed bread relatively better.