The effect of damaged starch (DS) content on dough rheological properties of fermentation and steamed bread quality were studied by using medium gluten flour and high gluten flour as raw materials. The results showed that the rheological index of fermentation, specific volume, whiteness and sensory scores of steamed bread first increased and then decreased with the increasing DS content. When the medium gluten flour DSUc was 25.11 and high gluten flour DSUc was 25.60, the dough exhibited better fermentation property with the maximum value of Hm, gas production and holdup rate of CO₂, steamed bread had a higher specific volume, exhibited more whiteness and a higher sensory value. Meanwhile, a kind of higher quality steamed bread was obtained, which showed good-looking appearance, smooth surface, homogeneous inner structure and excellent flavor. When the DS content of medium gluten flour and high gluten flour ranged from 21.65 to 25.11 and 23.56 to 25.60, respectively, it was the optimal DS contents for making high-quality steamed bread.