Abstract: Multigrain steamed bread has higher nutritional value but lower sensory quality compared with normal steamed bread. To improve the sensory quality of multigrain bread, in this study, sweet corn flour and wheat core flour was used as the main raw material to make sweet corn bread, and three additives, gluten powder, baking soda and glucose oxidase were selected for improvement experiments. Using texture, specific volume, and sensory scores as evaluation indicators, single-factor experiments were conducted. Then, sensory scores were used as response values to conduct three-factor and three-level response surface tests. Finally, the optimal formula of the compound modifier was determined: the addition of gluten powder was 6.33%, the addition of baking soda was 0.17%, and the addition of glucose oxidase was 0.08%. The main factors influencing the sensory quality were in this order: baking soda> gluten powder> glucose oxidase. The sensory score of the sweet corn bread with the addition of the compound modifier increased to 89.27 points. After verification experiments, it was proved that the texture index of the bread with the addition of the modifier was further improved. The CLSM observation showed that the gluten protein network structure was more compact.