Abstract:In order to solve the problems of steamed bread in storage，such as hardening，fast aging and poor taste，acetate starch was added into the flour.The effects of acetate starch on the processing characteristics of flour，flour flour，stretch，whiteness，wet gluten content，wet gluten index and falling value，as well as the quality of steamed bread were studied.The results showed that the addition of 0.5 %-2 % acetate starch to the flour resulted in a small change in the flour's quality，a large decrease in the dough's stretch index，a small change in the flour whiteness，a slight increase in the wet gluten content，a large increase in the wet gluten index and a slight decrease in the flour fall value.The results of sensory evaluation and texture measurement showed that steamed bread had the best quality when the content of acetate starch was 1%.