Abstract:Using improvers was one of the most effective approaches to improve processing properties of wheat flour for bread making.This study was aimed at developing a compound improver with three different additives for improving bread sensory quality.First of all，the single factor experiments of lecithin，arabic gum and alpha amylase were explored，in addition，the response surface methodology was employed in development of compound improvers and their effect on dough properties and bread sensory quality.According to the single factor experiments，the optimum addition amounts of lecithin，arabic gum and alpha amylase were 0.45%，1%，8 mg/kg，separately.Furthermore，based on the optimal experiment of response surface methodology，the optimum compound improver was composed of lecithin 0.44%，arabic gum 1.01%and alpha amylase 7.96 mg/kg.Application of the optimum improver increased gas production rate of dough from 603 mL/100 g（the control）to 1 641 mL/100 g，the specific volume of bread increased from 2.64 mL/g to 3.70 mL/g，and the sensory evaluation score from 72 to 88.