It was siown ty the rynological tests that me quanty of wheat flour was worse when the resistant starch was added to some extent,it would effect the development of the wheat flour products.Besides it,the tests also showed us the three addtives including emulsification agent SSL,shahao powder and gluten powder could improve the steamedbread quality from different sides.Taking the steamedbread as an example,the experiment ideas for the quadratic general rotary unitized design were characterized by the three facters which were the rates of emulsification agent SSL,shahao powder,gluten powder and the three results which were the specific votume,the hardness,the springiness(the last two indexes were tested by the texture analyzer TA-XT2).It was testified that the appropriate rate of the emulsification agent SSL was 0.44%~0.46%,shahao powder was 1.27%~ 1.4% and gluten powder was 1.25%~ 1.45% under the ratio of the resistant starch is 5%.The wheat flour might be better nutritional quality and its sensual quality was to be retained when they were added to the steamedbread.