Abstract:In the present study，sweet potato-wheat flour mixture was used as raw material to explore the production technology of steamed bread with raw sweet potato flour and the effect of the additive amount of raw sweet potato flour on the basic composition and physical and chemical properties of steamed bread. Results showed that the optimum processing technology of sweet potato steamed bread was as follows：30% addition of raw sweet potato flour，water content of 55%，0.02% α-amylase addition，0.75% pullulanase addition. Under these conditions，the sensory score of steamed bread was 84.9. With the content of raw sweet potato flour increased，the content of starch and total dietary fiber in sweet potato steamed bread increased gradually，while the content of protein decreased gradually，and the soluble sugar showed an irregular trend with a small fluctuation range. With the content of raw sweet potato flour increased，the color（WH）and specific volume of sweet potato bread gradually decreased，while hardness and adhesiveness increased. Stickiness，resilience，cohesiveness and elasticity of sweet potato steamed bread decreased gradually. With the increase ofraw sweet potato flour content，the specific volume of reheated steamed bread after freezing decreased gradually，while the hardness increased gradually. With the same additive amount，with the extension of freezing time，the specific volume showed a gradually decreasing trend，and the hardness showed a gradually increasing trend. In conclusion，the steamed bread with good quality can be made by appropriate addition of raw sweet potato flour.