Abstract: To investigate the application of kiwifruit powder in steamed buns and its influence on the internal components of steamed buns, the different levels of kiwifruit powder addition (0%, 3%, 5%, 7%) were used in the steamed buns preparation. The texture, specific volume, gelatinization characteristics, crystallinity, and microstructure of the steamed buns were investigated. The results indicated that the addition of kiwifruit powder significantly improved the textural properties of the steamed buns, with reduction in hardness and chewiness, and notable increase in elasticity and specific volume of the steamed buns. Among all the tested concentrations, the optimal effect was observed with a 5% addition. Pasting property measurements revealed that the incorporation of kiwifruit powder reduced the peak viscosity and breakdown values by 10.2% to 23.8% and 9.3% to 14.7%, respectively, while the pasting temperature increased, reaching a maximum of 92.9 ℃ (a 1.8% increase) with a 7% addition. As the amount of kiwifruit powder increased, the retrogradation value and relative crystallinity of the steamed buns decreased significantly. Microstructural analysis revealed that the internal structure of the steamed buns became denser and more uniform after the addition of kiwifruit powder, with the gluten network structure exhibiting the best performance at a 5% addition level. The incorporation of kiwifruit powder in steamed buns not only effectively improved the gas holding capacity of dough, but also enhanced the specific volume and texture characteristics of steamed buns to a certain extent, contributing to an improvement in their quality. These results underscore the beneficial effects of adding kiwifruit powder on the overall quality of steamed buns and highlight its potential as a valuable functional food ingredient, opening up new possibilities for the innovation and improvement of traditional steamed bun recipes.