Abstract: calcium bromate,L- ascorbic acid,benzoperxide,lecithin and carboxymethylcellose were selected as the additives for making bread.Through orthogonal tests,we evaluated the results of the experiment according to the yolume of the bread and judgment of the sensory organ.The optimum propotion of additives achieved was calcium bromate 25mg/kg,L- ascorbic acid 10 mg/kg,benzoperxide 40 mg/kg,lecithin 0.6% and carboxymethylcellose 0.15% .

Key words: Bread Additive Bake