The effect of superfine whole lentinus edodes powder on the quality of wheat dough and steamed bread was investigated by adding the powder with the amount of 0，2.5%，5%，7.5%，10% into wheat flour. The textural properties and pH values of dough and steamed bread were determined by texture analyzer and pH meter, respectively. The color difference index of steamed bread was measured by automatic colorimeter, and the sensory quality of steamed bread was evaluated. The results revealed that the fermentation property of dough decreased slightly along with the increase of the addition of superfine whole lentinus edodes powder, while the hardness, elasticity, gumminess and resilience of dough increased significantly (P<0.05) and the cohesiveness decreased generally; the hardness, gumminess and chewiness of steamed bread increased significantly (P<0.05), and the elasticity decreased generally (P>0.05). The specific volume and sensory score of steamed bread showed a downward trend, and when the amount added to 5%, the score decreased significantly (P<0.05); the color and sensory evaluation of steamed bread became worse compared with the control group. When making steamed bread with superfine whole lentinus edodes powder, the amount added should be no more than 5%.