Abstract:The process formula of Jiaozi bread was studied.Using hardness and sensory scores of bread as evaluation indexes，the effect of Jiaozi，water，sugar，salt，butter and egg yolk proportion on the quality of bread were investigated by single-factor experiments.Water，sugar and yolk addition had significantly influenced on bread hardness and sensory scores by GLM （General Liner Model）univariant analysis.Based on the results of onefactor-at-a-time test，response surface analysis method of three factors three levels was established to determine the optimal formula according to the center（Box-Behnken）experimental design principle.The results showed that the optimal production formula were as follows：corn Jiaozi 8%，water 48%，sugar 22%，salt 1%，butter15%andeggyolk22%，basedonflourweight.Afterexperimentalverification，hardnessandsensoryscores produced by the optimal formula was 280.944 g and 87.15 respectively，consistent with the predicted values.