Abstract: In order to clarify the quality characteristics and processing parameters of steamed bread for a new wheat cultivar Pubing9946, the best level of water volume, the time of knead dough, the addition amount of yeast, sodium stearyl lactate ( SSL) , glycerin monostearate ( GMS) and wheat germ powder was studied, then through orthogonal test to determine the optimal combination of additives based on this consequence. The experiment results showed that: the volume of water was 54%, the knead dough time was 4min, the addition amount of yeast was 1%, and the optimal combination of additives were SSL 0.12%, GMS 0.4%, and wheat germ powder 2% for making steamed bread with flour of Pubing 9946, the sensory sore of steamed bread that had good taste under this condition was 93 points.