Abstract: Steamed bread, one of the traditional staple foods of the Chinese nation, is becoming increasingly popular in other Asian countries. With the rapid development of China's economy, science, and technology, steamed bread production in China has switched from the small family workshop to industrial production. In order to save time and cost, industrialized steamed bread is mainly fermented by yeast, however, a single strain usually lead to dull flavor and simple taste. Meanwhile, as a part of Chinese traditional pasta culture, Jiaozi is also used for the fermentation of steamed bread that performs unique taste and flavor. To improve the eating quality of traditional steamed bread, wheat aleurone layer powder was used to replace some wheat flour to make steamed bread. In this paper, the extruded wheat aleurone flour was added into wheat flour at the dosage of 0, 5%, 10%, 15%, 20%, 25%, 30%, and 35% respectively. Jiaozi and yeast fermentation methods were used to produce steamed bread. Texture analysis, specific volume, chromatic aberration, aspect ratio and sensory evaluation were used to evaluate the eating quality of the steamed bread. The comprehensive quality of Jiaozi steamed bread and yeast steamed bread made with different adding amount of aleurone layer powder was evaluated to provide theoretical basis for the research and development of aleurone layer powder and industrial production of steamed bread. The results showed that the sensory score, specific volume, texture analysis, color difference and other comprehensive evaluation of Jiaozi steamed bread were higher than yeast steamed bread, and it had higher acceptance by consumers. The optimum addition range for steamed bread of aleurone layer flour by using Jiaozi starter is 10%-15%, while that by using yeast starter is less than 10%. Thus, the optimum addition range for the steamed bread of aleurone layer flour by using yeast starter is 5%-10%. The maximum additive amount of aleurone layer powder steamed bread accepted by consumers is 30%. Too much wheat aleurone layer flour added into wheat flour will lead to high hardness of steamed bread, rough taste, and difficulty in acceptance. Therefore, proper addition of wheat aleurone layer flour could not only retain the original quality of steamed bread, but also balance the nutritional components of steamed bread.