馒头（Ｓｔｅａｍ ｅｄ Ｂｒｅａｄ）是中国的传统食品，相传数千年，几乎家家会做，但是对于其原料需求及加工的步骤、机理没有深入的研究；所以，出现了问题也没有解决的理论依据。面包与馒头除了一个是烤熟、一个是蒸熟外，其它有很多相似的地方；现今，面包制作已有科学化的基础，而馒头没有。本文在参考面包制作方法的基础上，对馒头的原料（面粉、水、酵母、盐、糖等）、加工的各项步骤（搅拌、发酵、整形、蒸熟等）做深入探讨，提供科学化的理论根据。使馒头的制作更科学，希望本产品的开发对工业化生产有帮助 Steamed bread (Steam ed Bread) is a traditional Chinese food, according to legend, thousands of years, almost every family will do, but for its raw material needs and processing steps, mechanisms, there is no in-depth study; therefore, there has been no problem to solve the theoretical basis . In addition to a bread and steamed bread is cooked, one is steamed, there are many similarities; now, the bread has been the basis for scientific production, and bread not. Based on the bread making method, this paper explores the various steps (mixing, fermentation, shaping, steaming, etc.) of steamed bread raw materials (flour, water, yeast, salt and sugar etc) Theoretical basis. Make bread more scientific production, hope that the development of this product is helpful for industrial production