In this paper, the fine bran processed by heating and pressuring was added into the flour for the steamed bread. The moisture, TPA, water distribution and so on of steamed bread was evaluated during the storage in cool. The results showed that there was a certain correlation between the dosage of the fine bran and the water absorption of the flour, the regression equation is y=32.525*x+44.207, R2=0.996 9. The additive of the fine bran led to an increase of water content of steamed bread. The water migration of the steam bread weakened in cold storage, with the strong and weak binding water of steamed bread increased. The hardness and adhesion of the steamed bread strengthened, the reactivity and adhesion decreased for the addition of fine bran. Moreover, the yield value of steamed bread increased with the increase of bran content.