Abstract:The effects of mashed sweet potato on the rheological properties of dough and the quality of steamed bread were investigated by means of a farinograph，an extensograph，a texture analyzer and a color-difference meter.The results showed that the water absorption rate，dough development time，stability time and farinograph quality number of flour decreased with the increase of mashed sweet potato content，and degree of softening increased.With the mashed sweet potato adding，the area stretch curve，tensile resistance and stretching ratio of dough were increased，and the extensibility decreased，and the longer the waking time，the greater the change trend.Compared with the steamed bread with white flour，the addition of mashed sweet potato reduced the specific volume and sensory score of the steamed bread，increased its stickiness，reduced the brightness and darkened the color of the steamed bread，and the steamed bread had a strong sweet potato flavor.