Abstract: Frozen dough is a kind of dough which is stored and transported by quick-freezing and cold storage, it has promoted the rapid development of Chinese pasta products such as steamed bread and steamed stuffed buns. It has certain development potential. In this paper, the research progress of frozen dough steamed bread was reviewed. Firstly, the production technology of frozen dough steamed bread was introduced. Secondly, the factors affecting the quality of frozen dough steamed bread was summarized. Thirdly, the improvement effect of improved additives on the quality of frozen dough in China was explored. This paper provides a reference for improving the quality of frozen dough steamed bread.