The study aimed to improve the quality of steamed bread using Xiaoyan 22 wheat flour. By adjusting water volume, mix dough time, lecithin, soybean powder, and wheat embryo powder, the researchers found that using 56% water, mixing for 4 minutes, 3% wheat active protein, 0.5% lecithin, and 2% soybean powder resulted in the best texture parameters for steamed bread. The processing procedures and additives used significantly impact the quality of steamed bread and should be carefully controlled during production.