Abstract: Effects of exogenous CaCO3, FeSO4•7H2O, ZnSO4•H2O,VB1,VB2, niacinamide and folic acid on the processing quality of steamed bread flour was studied by rheology test, steamed bread -braising experiments and texture analysis.The results indicated that CaCO3 could improve the quality of the test flour, FeSO4•7H2O weakened the dough, but had no notable negative effect on the general quality of the flour, while, VB2 showed a slight effect on the colour of the steamed bread, and for the other food enrichments, no significant influence was observed.

Key words: food enrichment, steamed bread flour, processing quality, rheology property, texture analysis