Abstract:The aim of this study was to explore the effect of adding ultrafine powder of artichoke（UPA）into wheat flour on farinograph characteristic，dough properties and steamed bread quality.These indices were determined by farinograph，rapid viscosity analyzer，differential calorimeter，texture profile analyzer and sensory evaluation.The results revealed that adding UPA could reduce the dough stability time，increase the degree of dough softening and significantly improve the pasting and aging properties of the mixed powder.The hardness and chewiness of UPA steamed bread products were significantly higher than those of control samples，while the recovery and adhesion were slightly lower.The results of sensory evaluation showed that the addition of UPA could cause perceived sensory changes of steamed bread.Addition of 2%UPA，the sensory score was the highest，especially the elasticity and internal pore structure.