Abstract: In order to investigate the effect of superfine grinded whole oat powder on quality of steamed bread,superfine grinded whole oat powder was obtained by superfine grinding technology.Wheat flour was substituted with superfine grinded whole oat powder and the steamed bread made of oat was evaluated by sensory evaluation,texture analysis and image analysis.The results revealed that: the average particle size of superfine grinded whole oat powder was 17.05 μm and the micro powder could be called superfine powder.When the content of superfine grinded whole oat powder was no more than 20%,the steamed bread made of oat tasted no longer rough.The score of main indexes of the sensory quality was decreased because of the addition of oat flour.The hardness and chewiness of steamed bread was increased significantly( p<0.05). The hardness and chewiness were closely associated with sensory score( p<0.01). Except cell elongation,all internal texture relevant parameters changed significantly( p<0.05) and were all closely associated with sensory score( p<0.01).The superfine grinded whole oat powder could influence the quality of steamed bread made of oat powder significantly.The optimum content of whole oat powder was 10%.