In order to improve the quality of wheat s teamed bread,the effects of walnut powder,black bean powder,yeast and glutamine transaminase on the quality of wheat steamed bread were studied.The formula of walnut black bean steamed bread was optimized by response surface method as follows:the content of walnut powder was 10.3%,black bean powder was 6.4%,yeast was 0.8%,glutamine transaminase was 0.2%,and medi-um gluten flour was 100 g.The steamed bun with walnut and black bean was plump and delicious,and had the fragrance of walnut and black bean,good sensory quality and texture characteristics.
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