Abstract: The characteristies of resistant starch is basicly similar to the dietary fibre, but practically different from the dietary fibre. When the resistant starch is added to the food, it cannot affect the sensory organ and texture of the foods. The quality of wheat flour is worse when resistant starch is added to higher content. This test verified that the appropriate rate of the resistant starch is 5%. The blended flour can make be better nutritional quality and its sensual quality is retained when it is made into steamed bread.

Key words: resistant starch, steamed bread, quality