Abstract:The effects of different edible colloids on the physicochemical properties of starch and the quality of steamed bread were studied，with the purpose of delaying aging and improving quality. Calorimetry, colorimetry, and texture analysis were employed to determine the quality of steamed bread supplemented with different edible colloids. Additionally，in vitro digestion experiments were performed to determine the starch composition and estimated glycemic index（eGI）of the steamed bread. The results indicated that at an equivalent concentration of 0.3%，the addition of five edible colloids（xanthan gum, guar gum, sodium polyacrylate，sodium alginate，and carboxymethyl cellulose）improved the pH of the steamed bread, while it did not cause significant changes in the calorific value or color difference. The guar gum group had lower eGI than other groups.From the perspective of starch aging，the addition of carboxymethyl cellulose reduced the rapidly digestible starch by 54.02% and resistant starch by 18.75%，and thus the steamed bread demonstrated superior antiaging properties and excellent sensory quality.