Abstract:In order to investigate the effect of superfine whole adzuki bean flour on quality of steamed bread， superfine whole adzuki bean flour was obtained by superfine grinding technology. Wheat flour was substituted with superfine whole adzuki bean flour and the steamed bread made of adzuki bean was evaluated by sensory e－ valuation， texture analysis and image analysis. The results revealed that： The average particle size of superfine whole adzuki bean flour became 28.92 μm. When the content of superfine whole adzuki bean flour was no more than 20 %， the steamed bread made of adzuki bean tasted no longer rough. The score of specific volume， ap－ pearance， internal structure， color and elasticity and toughness decreased because of the addition， and the vis－ cosity and smell and taste didn't change significantly. The hardness and chewiness of steamed bread increased significantly， the adhesiveness increased and there was no significant change in cohesiveness， springiness and resilience. Except coarse/fine ratio and cell elongation， all internal texture relevant parameters changed signifi－ cantly. The optimum content of whole adzuki bean flour was 5 %～10 %.