Objective To obtain high-quality taro pulp steamed bread.Methods Ultrasound was used to assist the fermentation of taro pulp dough, and the effects of ultrasonic power (300~500 W) on the secondary structure of gluten protein, extensional properties of dough, rheological properties, specific volume, texture, and color difference of steamed bread were investigated.Results Ultrasonication improved the extensional and rheological properties of taro pulp dough, reduced the free sulfhydryl content, and enhanced the order and stability of the gluten network structure. The specific volume, appearance, and textural properties of the steamed bread were also superior to those of the control group. When the ultrasonic power was 450 W, the dough showed optimal viscoelasticity, the free sulfhydryl content decreased by 30.51%, the specific volume of the steamed bread increased by 8.79%, and the hardness decreased by 21.61%. The surface of the steamed bread was smooth, and the inner texture was small and uniform in voids.Conclusion Ultrasonic treatment can improve the processing characteristics of taro pulp dough, with the best improvement observed at an ultrasonic power of 450 W.