Abstract: The compound food additives of Jiaozi frozen steamed bread dough were optimized based on response surface method.Four experimental factors including DATEM,xanthan gum,alpha- amylase and VCwere optimized using central composite design and response surface methodology based on single factor investigations for achieving maximum the sensory score. The interaction of the respective variables and response surface analysis theory,the simulated quadratic polynomial regression equation of prediction model was set up.The optimum formula of compound food additives was as follows: DATEM 0.2%,xanthan gum 0.2%,alpha- amylase5.59 mg / kg,VC31.46 mg / kg.Under this condition,expected sensory score of Jiaozi frozen steamed bread dough was 84.394,and the actual score was 85 ± 0.24.The rheological properties of frozen dough were improved such as the elastic modulus( G') and viscous modulus( G″),when added compound food additives.These investigated that compound food additives could inhibit the formation of ice crystallization and prevent from recrystallization,and reduce the damage of Jiaozi and protein network structure of dough from ice crystallization,and improve the quality of dough and steamed bread.