Abstract: In order to reduce the quality deterioration of frozen dough and steamed bread during frozen storage, different additive proportions of sodium carboxymethyl cellulose (0.1%, 0.3%, 0.5%, 0.7%, and 0.9%) were added to flour to analyze their effects on farinographical and tensile properties of the dough, the rheological properties and the freezable water content of the frozen dough, and the volume and texture properties of the steamed bread during 0-28 days of frozen storage. The farinographical and tensile properties of the dough were measured by farinographical meter and tensile meter, respectively. The rheological properties of frozen dough were measured by rotary rheometer, and the freezable water content of frozen dough was measured by differential scanning calorimeter after frozen storage for a corresponding time. Bread volume meter was used to measure the specific volume of the steamed bread. The hardness and elasticity of the steamed bread were measured by texture apparatus. At the same frozen storage time, when the additive proportion of sodium carboxymethyl cellulose increased from 0.1% to 0.7%, the stabilization time and the extension degree of the dough, the elastic modulus and viscosity modulus of the frozen dough, and the specific volume and springiness of steamed bread all increased. When the additive proportion of sodium carboxymethyl cellulose was 0.9%, these indicators decreased. The change trends of frozen water content in the frozen dough and the hardness of the steamed bread were contrary to the above indexes and these two indexes were the lowest when the additive proportion of sodium carboxymethyl cellulose was 0.7%. During frozen storage, adding sodium carboxymethyl cellulose could delay the decrease of the elastic modulus and viscosity modulus, and the increase of freezable water content of frozen dough. These results indicated that the formation and growth of ice crystals could destroy the network structure of gluten protein in dough, leading to the quality deterioration of dough and steamed bread during the frozen storage period. However, appropriate addition of the amount of sodium carboxymethyl cellulose could inhibit the formation and growth of ice crystals and maintain the stability of gluten protein, so as to improve the quality of both frozen dough and steamed bread during the frozen storage.