Two re-heating methods and different refrigerating time were carried to compare the re-heating stored, refrigerated bread quality. Compared with the natural thawed steamed, sensory properties of re-heating bread were significantly improved, steam method improved moisture content while that re-heated by microwave decreased, the secondary structure of protein was significantly affected by re-heating. Rapidly digestible starch (RDS) content in bread re-heated by steam and by microwave decreased significantly, compared with fresh bread. With the storage time increasing, the sensory quality of bread showed a downward trend after being re-heated by steam; water content increased and then decreased; β-turn decreased gradually, while random coil increased gradually; starch aging showed a trend of gradual enhancement. RDS content and protein digestibility decreased gradually. Nutritional quality of the bread re-heated by steam was better than that by microwave, optimum cold storage time for the bread re-heated by steam should be no more than 24 h.