Three probiotics， Lactobacillus plantarum， Lactobacillus rhamnosus and Saccharomyces cerevisiae， were selected in this paper to prepare three probiotics steamed buns (SC， SLP， SLR). Taking ordinary steamed bread (SAQ) as the contrast， the specific volume， texture characteristics， sensory evaluation and the types and contents of flavor substances of steamed bread were analyzed and compared. The results showed that compared with common steamed bread， the specific volume of probiotic steamed bread was significantly increased (P<0.05)， and the maximum specific volume of SLP was 2.33 mL/g. The hardness， chewiness and stickiness of probiotic steamed bread were significantly lower than that of ordinary steamed bread， while the elasticity and resilience of probiotic steamed bread were significantly higher than that of ordinary steamed bread， and SLR showed the best texture. Because of the appearance， taste and excellent taste of probiotics steamed bread was more popular than ordinary steamed bread； GC-MS analysis showed that a total of 54 flavor substances were detected in the four steamed buns， and SLR was the most abundant flavor substances， containing more special smells. The results showed that the fermentation could improve the quality of steamed bread by increasing the specific volume of steamed bread， improving the texture characteristics of steamed bread and enriching the flavor of steamed bread.