Soy protein， whey protein and casein are nutrient-rich protein sources. This study investigated the effects of three extrogenous proteins on the properties of reconstituted dough and the quality of Chinese steamed bread （CSB）. The Mixolab results indicated that soybean protein could significantly（P<0.05） increased the water absorption of dough， while whey protein reduced it， and casein had no obvious effect on water absorption. All three extrogenous proteins could significantly increase the dough stability time， and casein protein was the most effective， while whey protein had the least influence. Whey protein and casein have little effect on the starch gelatinization parameters in the dough， and the soybean protein have a significant effect on the peak torque C3 and retrogradation value. The effects of three kinds of extrogenous proteins on the dynamic rheological parameters of reconstructed dough have a certain effect. The soybean protein has the greatest influence on the elastic modulus （G′） and viscous modulus （G″） of the dough system， the casein followed， the whey protein has little effect on the G' and G″. In the aspect of CSB’s quality， the three proteins had a positive effect on the elastic parameter of the CSB. The 10% substitution value of whey protein had a positive effect on the flavor. All sensory evaluation data were more close to the control group when the substitution value of casein protein was 10%. The results of this study can lay the foundation for exploring the interaction between the protein and the key components of the dough.