Abstract: Application of phosphates in steamed breed was studied and several functions were observed as follows.First the phosphates improved the organoleptic properties such as luster,texture and taste.Second, they increased the water holding capacity of dough so as to reduce water loss during fermentation and cooling.Third, they were beneficial to the leavening of steamed bread,especially when hard water was used.And also, they reduced cracks of frozen steamed bread after thawing and stabilized the added natural pigments such as β -carotene.

Key words: Phosphates Steamed bread