Abstract: The one-time-fermentation was applied to produce bread. The influences of kelp clay, Ohwi clay and red date paste on streamed bread quality were researched by controlling their percents in mixture material. The optimum percents of materials are: kelp clay 180 g (in 1kg wheat flour), Ohwi clay 250 g (in 1 kg wheat flour) and red date paste 100 g, honey 25 ml. At the same time, the influences of production technology on the quality of streamed bread were studied and the streamed bread quality was optimal under the conditions of mix-time 30 min, ferment time 90 min, and pH value 6.0.

Key words: kelp, Pueraria lobata Ohwi, date paste, streamed bread, production technology