Jiaozi is a traditional Chinese starter culture which is still used in many cities of northern China.However,the study of Jiaozi is in the initial stage where water has been identified as an important factor in storage.Jiaozi with 10%,18%,30%,40%,46% water content were prepared and measured on their fermentation activity,pH and steamed bread's hardness,whiteness and sensory evaluation.The results showed that storage quality of Jiaozis with high water content(30%,40%,46%) appeared instable and a downward trend of their overall indexes;the quality of Jiaozi with 10% water was stable,but every index of this group was low because of the low water content;the quality of Jiaozi with 18% water content was stable and every index was good.So the appropriate water content for storaging Jiaozi is 18%.