The aim of this study was to learn the effects of tartary buckwheat bran powder on dough processing properties and steamed bread quality. An NMR imaging analyzer, farinograph and scanning electron microscope were used to explore the effects of adding different proportions of tartary buckwheat bran powder on the moisture distribution, silty properties, tensile characteristics, microstructure and quality of steamed bread. The results showed that with the proportion of tartary buckwheat bran powder in the mixed flour increases, the weakly bound water content in the dough decreased, however, the free water content increased. The water absorption rate decreased, the development time and stable time showed a tendency to decrease first and then increase, while the weakening degree increased at first and then decreased. At 90 and 135 min after waking up, the elongation of dough gradually decreased with the increase of tartary buckwheat bran powder supplemental amount. While, the tensile area, tensile resistance and tensile ratio decreased first and then increased. The scanning electron microscopy results showed that the gluten structure of dough was gradually destroyed with the addition of tartary buckwheat bran powder. With the increase of the proportion of tartary buckwheat bran powder, the elasticity, recovery and specific volume of steamed bread gradually decreased. In general, the addition of tartary buckwheat bran powder can reduce the dough processing performance and the quality of steamed bread. In the current situation, the steamed bread has better quality when the addition proportion of tartary buckwheat bran powder is less than 10%.
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