In this paper,the fermentation ability of 4 kinds of active dry yeast were studied.As a result,differences were shown when these yeasts were used in fermenting low-sugar dough and plain dough.The fermentation ability of Y1 was the same for low-sugar dough and plain dough.The fermentation ability of Y2,Y5 and Y4 for low-sugar dough was higher than that on plain dough in the analysis on the relative value of fermentation ability after frozen for 7 days in low-sugar dough and plain dough,respectively.Y1,Y3 and Y4 have higher relative value of fermentation ability in plain dough;Y3 and Y4 have higher relative value of fermentation ability in low-sugar dough.The sensory evaluation and texture profile analysis of frozen steamed bread showed that the Y3 has a better quality on frozen steamed bread.