Abstract: In order to investigate the effects of different addition amounts of extrusion-modified rice flour (0%, 2.5%, 5.0%, 7.5%, 10.0%, 12.5%) on the quality of steamed rice bread, the texture, specific volume, porosity, sensory properties, microstructure, infrared spectrum, crystallization properties, and water distribution of products were determined. The results showed that after adding extrusion-modified rice flour, the hardness and chewiness of steamed rice bread reached the maximum at the 2.5% addition amount, followed by a gradual decrease with increasing addition amount. The brightness (L^*) , redness/greenness (a^*), and yellowness/blueness (b^*) gradually increased, while the total color difference (ΔE) decreased significantly. The specific volume of the rice bread with 7.5% extrusion-modified rice flour increased by 14%. With increasing addition amounts, the porosity decreased by 22.95%-55.58%, the poredensity increased by 0.33-1.39 times, and the pore size decreased by 25.74%-59.41%. Sensory evaluation indicated that the steamed rice bread with 7.5% additional amount received highest score. Scanning electron microscopy (SEM) results showed that the connection between pores were less likely to break, and pore aggregation was reduced. The retrogradation value and relative crystallinity of steamed rice bread first increased and then decreased, while the water-holding capacity increased. In conclusion, the addition of extrusion-modified rice flour to steamed rice bread improved their cohesiveness and specific volume, enhanced the network structure, reduced the retrogradation value, and delaying aging.