Abstract:In this study，kelp was processed and added into bread and the production process was studied to obtain functional kelp bread.Taking the sensory evaluation score of bread as the index，the effects of three factors of high pressure cooking temperature，cooking time and particle size of kelp on bread quality were investigated.The optimum pretreatment conditions for kelp were as follows：high pressure cooking temperature was 125 ℃，cooking time was 20 min and the kelp particle size was 40 mesh＜φ＜60 mesh.The orthogonal test analytical method was applied to determine the optimal production formula of kelp bread：salt addition amount was 1.5%，kelp powder addition amount was 8%，yeast addition amount was 2.0%and the amount of modifier added was 0.8%.Under this condition，the kelp bread was bulky，the tissue pores are fine，the mouthfeel was soft and the bread has a clear fragrance of kelp.