The staling properties of waxy rice flour dough stored at different temperatures:-18℃、4℃、25℃ and 37℃ from 1 to 5 days were studied,and the effects of food additives(containing xanthan gum,β-cyclodextrin,β-amylase and CSL) on the staling properties were also studied.We determined The staling properties were dedermined by analyzing the water content(WC),water activity(Aw),texture changes and thermal properties changes of waxy rice flour dough.Results showed that:(1) No matter what storage temperature,the food additives-treated waxy rice flour dough showed a low-level staling status: lower WC,lower Aw,lower enthalpy values and lower hardness,compared to waxy rice flour dough without food additives.(2) Waxy rice flour dough stored at-18℃ showed a slowest staling rate.After the temperature of waxy rice flour dough arrived at the room temperature,the eating properties was closest to the waxy rice flour dough that was just steamed.The waxy rice flour dough stored at 4℃ staled faster than that storaged at 25℃ and 37℃,and the waxy rice flour dough stored at 25℃ staled fastest.So the optimum storage temperature for waxy rice flour dough is-18℃.When storage temperature was above 0℃,the lower the temperature,the faster the waxy rice flour dough stales.