The effects of distilled monoglyceride, soybean lecithin and ascorbic acid on the quality of steamed bread were investigated. The optimum additions of distilled monoglyceride, soybean lecithin and ascorbic acid in the steamed bread were also determined by single factor experiment together with the orthogonal experiment. The results indicated that the quality of steamed bread was improved significantly after adding distilled monoglyceride, soybean lecithin and ascorbic acid. The optimal quality of steamed bread was obtained when the addition of distilled monoglyceride, soybean lecithin and ascorbic acid were 5g/kg, 80mg/kg and 3 mg/kg, respectively.