The researchers experimented with different factors to improve the quality of steamed bread made with Xiaoyan 22 wheat flour. They found that the amount of water, mixing time, soybean powder, wheat embryo powder, and lecithin all had significant effects on the bread's texture. Increasing water volume initially made the bread more cohesive and resilient, but then reduced chewiness. Longer mixing times and more soybean powder increased cohesiveness and resilience, but also increased chewiness. More wheat embryo powder initially reduced cohesiveness and resilience, but then increased them. Higher lecithin quantities reduced cohesiveness and resilience, and increased chewiness. The optimal recipe for Xiaoyan 22 steamed bread was 80% water, 4 minutes mixing time, 2% soybean powder, 0.4% lecithin, and 8% wheat embryo powder.