Abstract: In order to improve the anti-aging ability of flour processed products, in this current study, defatted rice bran soluble dietary fiber was added to wheat starch in different proportions, and steamed bread was made after dough fermentation. The quality change and anti-aging effect of steamed bread were analyzed. The results indicated that the addition of rice bran soluble dietary fiber could delay the aging of Chinese steamed bread. When dosage was 5%, dough had the largest expanded volume, compared with the control group, Chinese steamed bread with dietary fiber addition had a decreased (by 35%) hardening rate, and after 5 days storage at 4 ℃, reduced hardness (by 33.30%) and chewiness (by 36.84%), increased elasticity (by 9.00%). With the increasing of the amount of rice bran soluble dietary fiber, the color of Chinese steamed bread became darker, the structure became dense, the air holding capability decreased, causing a lower quality (lower specific volume, higher hardness and chewiness, lower elasticity). Compared with Chinese steamed bread without rice bran soluble dietary fiber, storage performance and texture of Chinese steamed bread with dietary fiber had significant improvement, and its anti-aging ability was also improved.