Abstract: The protein fractions extracted from wheat can be classified into albumin,globulin,gliadin and glutenin according to different solubility in various solvent.In order to provide effective materials and technical supports for the deep development and utilization of wheat globulin,in this study,the effects of eight components of globulin on the specific volume,hardness,height to diameter ratio and the microstructure of Chinese steamed bread (CSB) were investigated.Venn classification was used to separate and purify eight kinds of globulin protein components from the Zhengmai 379 wheat variety,and then eight components were added to the flour.CSB was made by yeast one-time fermentation method.The specific volume was evaluated using the national standard method GB/T 21118-2007.The height-diameter ratio was examined by a vernier caliper.The hardness of CSB was tested by a homemade hardness tester.The microstructures of CSB were observed by a microscope (Nikon E200MV,Japan).The results showed that three of the eight components were able to significantly reduce the specific volume of the CSB,and two components could notably increase the specific volume of the CSB.There were six components that could significantly increase height to diameter ratio of the CSB.All of the eight components could prominently increase the hardness of the CSB.The specific volume and hardness of CSB were not only related to the stomata size and number,but also to the strength of the gluten skeleton.Our results revealed that change in height and diameter ratio of the CSB could be adjusted by adding different globulin protein components.