Abstract: Wheatmeal, chestnut powder, corn flour were used as main raw materials to produce new style chestnut steam bread.The optimal fermentation condition and raw material formula were investigated by single factor and orthogonal array design experiments.Results showed that the optimal fermentation condition was adding dry active yeast 1.0%, pure water 100%, the fermenting time of 45min, fermenting temperature of 33℃ and fermenting humidness of 70%.The raw material formula was composed of 17g chestnut powder, 8g corn flour and 8g sweet rice flour in 100g wheatmeal, then steaming 15min.The sensory quality and higher texture properties of chestnut steam bread achieved under the optimal processing conditions.