Abstract:In order to research the optimization of steamed bread processing technology of Bainong 4199 flour，five parameters（yeast concentration，water volume，fermentation temperature，fermentation time and relative humidity）were identified to be main variables to analyze their effects on sensory quality of steamed bread.Furthermore，on the basis of the single-factor experiment，the response surface test was designed and design expert software was used to make quadratic regression analysis to determine the optimal processing technology of steamed bread.The optimization of steamed bread processing technology of Bainong 4199 flour were found as follows：yeast concentration 0.75%，water volume 48%，fermentation temperature 40℃，fermentation time 60 min，relative humidity 70%.Under these conditions，sensory score of steamed bread was 93.4.The order of influence for each factor on the sensory score of steamed bread was fermentation temperature>yeast addition level>fermentation time>water volume>relative humidity.The results of texture property for steamed bread showed that steamed bread with the highest sensory score，whose hardness and chewiness significantly lower than those with the lowest sensory score and made according to the national standard method.It indicated that steamed bread with the highest sensory score had preferable palatability.