Abstract:In the process of frozen storage，the quality of steamed bread was deteriorated，such as the increased hardness and the decreased specific volume.Through investigation of the bread moisture change during freezing process，it can provide the theoretical basis for improving the quality of fast-frozen steamed bread.The changes of freezable water content，moisture status，texture and specific volume of steamed bread during freezing and re-steaming were studied by differential scanning calorimeter （DSC），low field-nuclear magnetic resonance（LF-NMR）and texture analyzer，and the correlation between moisture change and texture characteristics of steamed bread was analyzed.These results showed that the moisture content of steamed bread was significantly reduced during freezing and re-steaming.After 60 days of freezing，the water loss rate of steamed bread reached 1.19 %，and the melting enthalpy of the freezable water increased by 6.32 J/g.During the process of frozen storage，the semi-bound water became much easier to flow and its content slightly decreased.In addition，the specific volume of frozen and steamed bread were significantly reduced （P ＜0.05） and the hardness and chewiness were significantly increased（P＜0.05）.The water loss rate was positively correlated with the hardness and chewiness of frozen steamed bread，and the content of freezable water was positively correlated with the hardness and chewiness of re-steamed bread.