Emulsifiers like monoglyceride, lecithin, sugar ester, and DATEM were tested to see how they affect the quality of steamed bread. Adding 1% of these emulsifiers changed the way the dough behaved. Sugar ester helped prevent the bread from getting hard too quickly. DATEM made the dough stronger but less stretchy. After 72 hours, bread made with monoglyceride was the softest and tasted the best.