Abstract: With the help of the modern fairnograph,extensgraph and amylogragph, determination about character of selenium- richd wheat flour produced in NeHe of Heilongjiang added with emulsifier sodium stearoyl-2-lactylate was carried out. The more the amount of SSL is, the better the dough properties are. The experiment of steamed-bread added ssl showed that sense index was greatly improved. It was proved that flour additive of SSL improved edible quality and processing property of steamed- bread. The paper was aimed at offering a essential guide for extending the use of SSL.

Key words: emulsifier, sodium stearoyl-2-lactylate, dough properties, flour additives, edible quality, processing property