The acrylamide could be produced in bread during baking under high temperature, which could harm human body. The effect of food additives, including calcium sulphate, citric acid, tea polyphenols and their compounds, on the content of acrylamide in bread was researched. The results showed that calcium sulphate, citric acid, tea polyphenols and their compounds could reduce acrylamide levels. The levels of acrylamide in the bread would drop 63.3% when calcium sulfate (1.0%), citric acid （1.0%）and tea polyphenols (0.04%) were added. The results provide reference for reducing acrylamide levels in the bread.