Abstract: In order to obtain the optimal technological parameters for making southern steamed bread, the effects of mixing time, proofing time, proofing temperature, proofing relative humidity, pressing times and roller width on specific volume, chroma L value, hardness, elasticity, adhesiveness and comprehensive quality score of southern steamed bread were investigated. Taking the comprehensive score of southern steamed bread as the evaluation index, the best processing technology conditions of southern steamed bread were optimized by single factor and orthogonal tests. The results showed that the optimum technique conditions were as follows: mixing time 3 min, proofing relative humidity 80%, proofing time 30 min, proofing temperature 40 ℃, pressing times 12 times, roller width 5.5 cm. Under these conditions, the comprehensive quality score of southern-style steamed bread was 3.26.