Abstract:With taro and wheat flours as the main raw materials，soybean protein isolate was added to improve the prepared taro flour bread.Single factor and response surface optimization analyses revealed that the order of significant factors for sensory evaluation of taro flour bread was as follows：soybean protein isolate>butter>taro flour.Response surface optimization analysis revealed that the best formulation for preparing taro flour bread was soybean protein isolate 2.2%，butter 11.7%，and taro flour 11.7%.Under these conditions，the sensory score of taro flour bread was the highest.The bread had a golden appearance，was fluffy and elastic in texture，tasted soft and sweet，and possessed the unique flavor of taro flour.