Abstract:In this study， taro pulp was added to wheat flour at a certain rate（0%-40%） to investigate the effects of taro pulp on dough processing characteristics and steamed bread quality. When the amount of taro pulp added from 0% to 20%， dough processing characteristics and steamed bread quality decreased slightly compared with the traditional steamed bread （the amount of taro pulp added at 0%）. However， the steamed bread had smooth surfaces， and small and uniform pores in the structure of the steamed bread with unique flavor.Besides， the total phenol content of steamed bread with taro pulp significantly increased from 0.49 mg GAE/g DW to 0.63 mg GAE/g DW， increasing the DPPH free radical scavenging rate from 75.31% to 82.31%.When the amount of taro pulp added was more than 20%， steamed bread's antioxidant capacity was further enhanced， but dough processing characteristics were significantly affected， resulting in a decrease in specific volume， elasticity， and cohesion of steamed bread， as well as the increase of hardness and chewiness. In conclusion， the amount of taro pulp added at 20% could improve steamed bread's antioxidant capacity without significantly affecting its physical quality.