Abstract:In this paper，with traditional steamed bread as research object，the optimal steamed bread process and the influence of various factors on the texture of steamed bread were investigated by orthogonal test on the basis of single factor test.Moreover，the effects of wheat gluten，monoglyceride and guar gum on the quality of steamed bread were studied，and shelf-life testing was carried out based on the optimum addition of the quality improver.The result showed that the optimum conditions were water addition of 44%（mass ratio to flour），water temperature of 34 ℃，dough pressing times of 14，and alkali addition of 1.0%（mass ratio to sourdough）. The orthogonal test revealed that the factors affecting the sensory score of steamed bread were ranked as water addition amount ＞alkali addition amount ＞water temperature ＞dough pressing times. When wheat gluten，monoglyceride，and guar gum were added at 2%，1.2% and 0.5%（mass ratio to flour），respectively，the sensory score of steamed bread was highest. Guar gum and monoglyceride effectively reduced the hardening rate of steamed bread during storage，and wheat gluten improved the hardness of steamed bread within 18 h before storage. The addition of monoglyceride inhibited the growth of mold in steamed bread during storage to some extent，while guar gum and wheat gluten had poor inhibition effect on the growth of mold.