Abstract:The effects of reheat way on the carbohydrate digestibility of four kind of steamed breads were studied with an in vitro digestion procedure. The results indicated that carbohydrate hydrolysis process rules were basically the same，direct cooling 30 minutes of hydrolysis process was the fastest，the second was steam reheat after frozen 24 hours，the third was microwave reheat after frozen 24 hours，the fourth was the one in 24 hours at room temperature. Frozen for 24 hours no longer reheat grains steamed bread carbohydrate hydrolysis process was the slowest. Starch digestion of coarse grain food was affected by many factors，needs further study. It could not think that various of grains steamed breads than white steamed buns were more suitable for the diabetics.