Abstract:Taking fish bone meal as a test material and steamed bread fermentation as a dependent variable，the effect of fish bone meal addition on fermentation of steamed bread was explored，and processing conditions for steamed bread containing fish bone meal were optimized.By measuring changes in pH during the process of dough fermentation，the effect of fish bone meal addition on dough fermentation was studied.Dough pH decreased during fermentation，and gas production in dough with>6% added fish bone meal was too fast，resulting in insufficient expansion of the dough，and insufficient extension of the gluten after fermentation.With<6% added bone meal，gas production in the dough was more uniform，which could maximize expansion of the dough and achieve the purpose of fermentation.Addition of<6% fishbone meal was suitable for production of steamed bread.