Abstract: Steamed bread is a traditional staple food in China, which is very popular. Along with the development of staple food industrialization, the stabling of steamed bread is always a difficult problem. Therefore, the study of the stabling mechanism of steamed bread has great significance. In this paper, recent research advances at home and abroad are reviewed. Meanwhile, the factors that infulence steamed bread staling are also discussed. Moreover, some strategies for retarding the staling process through improving major ingredients, storage temperature, water content, processing technology and additives are proposed.

Key words: steamed bread, aging, mechanism, retarding