Abstract: The steamed bread of one-time fermentation,rapid secondary fermentation and old-fashioned fermentation was refrigerated and stored. The change trend of pH,moisture content,specific volume,total number of colonies,mold and sensory score of steamed bread after resteaming were measured.The results showed that the moisture content,pH and sensory evaluation of steamed bread showed an overall downward trend;the specific volume of steamed bread was slightly stable during the cold storage process;the total number of colonies of three steamed breads did not reach 10⁶ CFU/g at 14 d,and low temperature effectively inhibited the growth of microorganisms. No mold was detected at 0~2 d,and with the increase of storage time,mold was out of the standard range.The old-fashioned fermentation steamed bread had the best stability at 0~4 d,and the change of each index was the smallest. The mold grew rapidly at 8~14 d,which accelerated the deterioration. The microbial growth of one-time fermentation steamed bread was the fastest and the moisture content decreased the fastest. The moisture content of rapid secondary fermentation steamed bread was the most stable.The cold steamed bread was divided into three stages according to the mould and sensory scores.The best edible stage of one-time fermentation steamed bread was 0~4 days,the edible stage was 5~11 days,the inedible stage was 12 days or more;the best edible stage of the rapid secondary fermentation steamed bread was 0~2 days,and the edible stage was 3~11 days,the inedible stage was more than 12 days;the best edible stage of old-fashioned fermentation steamed bread,0~4 days,the edible stage was 5~9 days,and the inedible stage was more than 10 days.