Abstract:Steamed bread was produced by ordinary flour and potato pulp as raw materials.The response surface method was used to optimize the five factors of potato pulp addition，water addition，yeast addition，fermentation time and fermentation temperature. Quadratic orthogonal rotating combination design of five factors and five levels was employed to ptimize parameters of fermentation making and obtained by SAS 9.1. Optimal condition was as following，potato pulp added amount was 21%，water amount was 68%，yeast added amount was 0.9%，fermentation time was 52 min，fermentation temperature was 35 ℃，and steamed bread sensory score was 89 with this condition.