Based on LS/T 3204—1993 and GB/T 17320—1998, wheat steamed bread was prepared and evaluated to optimize the existing evaluation method. The correlation analysis, stepwise regression, and fit test were applied to reduce the evaluating indexes and improve the accuracy. The results suggested that volume, appearance, external color, and adhesiveness were selected for the quality evaluation of steamed bread. The weight percentages of the four indexes were 30%, 20%, 10%, and 40%, respectively. The original method could be replaced by the modified method, because a good correlation between the steamed bread scores of the two methods was obtained. Even though the correlation between the instrumental method and original method need to be improved, the color difference meter parameter a* and the texture analyzer chewiness indicator correlated with the external color and adhesiveness obtained from the original method. Therefore, it could be used as auxiliary index to estimate the external color and palatability of steamed bread. The new modified method having less evaluating indexes and high accuracy and feasibility is appropriate for the evaluation of different regions and varieties of wheat steamed bread.