Abstract: In the experiment, used Xinjiang Tianshan Special Flour and related additives as raw materials with shear force (ductility, hardness, chewability) and cooking characteristics (water absorption index, cooking loss rate), starch gelatinization degree and sensory evaluation as evaluation indices. The effects on microwave firepower, steam microwave curing time and steam quantity on dough slice quality, on the basis, the steam microwave curing process was optimized by combining response surface and principal component analysis. The results show that: Under the conditions of 60% microwave power, 3 min steam microwave curing time and 12 L steam quantity, ductility was 98.155 g·s, hardness was 2204.46 g, chewability was 5200.52 g·s, water absorption index was 142.516%, cooking loss rate was 2.79%, sensory score was 91.8 and standardized score was 0.946, which were basically consistent with the predicted value. Through the experiment, steam microwave curing process was optimized by response surface analysis (RSM) and principal component analysis (PCA), which had guiding significance for practical production.