To study the effects of the addition of jerusalem artichoke powder and fermented jerusalem artichoke on the quality of brown rice batter and steamed bread， this study substitute 5% and 10% brown rice flour with jerusalem artichoke powder and Lactobacillus plantarum fermented jerusalem artichoke powder， respectively. The results showed that compared with the control group， both jerusalem artichoke powder and fermented jerusalem artichoke powder could reduce the peak viscosity， final viscosity and rejuvenation value of the mixed powder， and also reduced the water absorption rate of brown rice batter， increased the batter formation time， initial viscosity and loss modulus. In addition， compared with jerusalem artichoke powder with the same substitution ratio， the mixed powder containing fermented jerusalem artichoke powder had lower peak viscosity， final viscosity and rejuvenation value， and the water absorption rate of the batter was lower. The effect of fermented jerusalem artichoke powder on the fermentation properties of brown rice dough， the texture， specific volume and storage quality of brown rice steamed bread was more significant. Compared with the control group， the fermentation volume of brown rice batter at 30 min added with 10% fermented jerusalem artichoke increased by 36.87%， and the specific volume increased by 25.30%. The hardening rate during storage decreased by 52.70%. Through this study， fermented jerusalem artichoke could shorten the fermentation time of brown rice batter， improve the specific volume， texture and storage quality of brown rice steamed bread， and its capability of improvement is better than unfermented Jerusalem artichoke.