Abstract:In order to increase the nutritional value of steamed bread，pea protein flour as nutritional additives was added to the steamed bread，which could improve its taste and flavors，enriched the varieties of steamed bread and increased consumer's intake of protein.Four factors were selected，such as the addition of pea protein flour，the amount of water，secondary fermentation time and the number of kneading steamed bread billet，to design single factor and L9（34）orthogonal test.The results indicated the optimum condition for the processing technology of pea steamed bread was as follows：proportion of pea protein flour 6%，water 54%，secondary fermentation 45 min，and kneading steamed bread 12 times.Compared with the ordinary steamed bread，the pea steamed bread had higher content of protein，unsaturated fatty acid，dietary fiber and lysine.The addition of pea protein flour improved the quality of steamed bread.Scoring test of the pea protein flour steamed and the ordinary steamed bread，there were significant differences between them at the 5 percent level（t=5.582＞2.262），and the sensory properties and nutritional value of pea protein flour steamed bread were better than that of wheat steamed bread.