Abstract:The processing technology and baking qualities of Chinese wolfberry bread were studied.On the basis of single factors，the optimal parameters of Chinese wolfberry bread were ensured by response surface methodology.Then baking qualities of Chinese wolfberry bread were analyzed by the sensory evaluation，specific volume，texture characteristics and hardness change during storage.The results indicated that the optimal processing parameters were to be added 15.7 g Chinese wolfberry，1.6 g yeast，16.6 g sugar and 0.8 g salt in 100 g high gluten flour.The skin and inner color of Chinese wolfberry bread baked by above recipe were brighter，the taste and flavor were unique，the partial texture characteristics were better，and they were easy to be chewed and not sticky.However，these indicated baking qualities of Chinese wolfberry bread would be required the further improve.