Abstract: In order to reveal the effect of fresh sweet corn flour on dough characteristics and the quality of steamed bread, an SEM, a rapid viscosity analyzer, and an electronic farinograph were used to investigate the effects of the addition amount of fresh sweet corn flour (0, 5%, 10%, 15%, 20%, 25% and 30%) on the gelatinazation property of mixed flour, farinographical and tensile properties, gluten index and quality and microstructure of dough, as well as sensory quality and specific volume of steamed bread. Results showed that, with the increase of addition amount of fresh sweet corn flour, the tensile resistance and tensile curve area of dough decreased, the dough stability time was shortened from 6.69 min to 2.99 min, the farinograph quality number was reduced from 79.7 to 48.0, the gluten strength was reduced, gluten index was in a falling trend, the microstructure of the dough became looser and looser, large pores was formed in the gluten network structure, and the specific volume of the steamed bread decreased from 2.59 mL/g to 1.59 mL/g. All of the changes might result in the quality decline of the streamed bread. Both the attenuation value and retrogradation value of the mixed flour decreased remarkably with the increase of the addition amount of the fresh sweet corn flour, indicating that the fresh sweet corn flour could delay aging of steamed bread.