Abstract: Steamed bread is one of the traditional staple foods in our country. With the development of food culture and people's pursuit of healthy diet, steamed bread is developed towards healthy functionality, which includes coarse grain steamed bread with more nutritious compounds. Moreover, the test should not be sacrificed. In this study, a single factor experiment was carried out using soy flour, millet flour, sorghum flour, water, and yeast as raw materials. The changes of TPA, whiteness and antioxidant properties of multi-grain steamed bread were studied by a texture analyzer and a color difference analyzer. In general, the whiteness of steamed bread was affected heavily by the addition of soybean flour and millet flour. The whiteness value decreased linearly, from 53.56 and 60.18 to 23.94 and 46.58. The whiteness of steamed bread with sorghun flour did not change stgnificantly. The whiteness reached the maximum value when the yeast was 0.8%, the water was 50%, and the fermentation time was 90 minutes, which were 71.58, 71.41 and 59.50. Therefore, it was determined that the optimal amount of yeast added was 0.8%, the amount of water added was 50%, and the fermentation time was 90 minutes. Except for the 0% addition of various grains powder, with the increase of the addition of grains, the hardness, stickiness, and chewiness of the steamed bread gradually increased, while the elasticity, cohesion, and recovery gradually decreased. With the addition of water in a 5% gradient, the elasticity gradually increased, and the cohesion and recovery did not change significantly. The remaining properties reach the lowest at 50% addition, As the added amount of yeast increases in a 0.2% gradient, the hardness, stickiness, and chewiness of the steamed bread gradually decreased, and the other properties gradually increased. As the fermentation time increases in a gradient of 30 min, the elasticity reached the highest at 90 min, the cohesion and recovery did not change significantly, and the other properties decreased to the lowest. Through the Box-Behnken response surface analysis experiment, based on the sensory evaluation score, the addition amount of soybean flour was 4.6%, the amount of millet flour was 9.0%, the amount of sorghum flour was 6.8%, the amount of yeast was 1.0%, and the amount of water was 53.0%. Fermented for 102.0 min, the sensory evaluation score of the composite multi-grain steamed bread was 85.43. Compared with the predicted value, the relative standard deviation RSD was 0.032 6%, indicating that the response surface method was suitable to be used in optimizing the parameters to produce multi-grain steamed bread. Multi-grain steamed bread with this proportion had good restorability, smooth surface, symmetrical erection, white and tender color and fragrance. The addition of three different grains powder to the wheat flour improvedthe nutritional properties of the wheat products and the flavor of the wheat products, which are beneficial to human health and improve the utilization rate of multi-grain processing.