Abstract: To improve the quality of traditional staple bread and delay its staling during storage, this study used different mass fractions (0%, 0.8%, 1.6%, 2.4%, 3.2%) of Jerusalem artichoke powder as a substitute for high-gluten flour in bread production. The effects of natural Jerusalem artichoke powder as a functional ingredient on the baking quality and staling characteristics of bread were systematically investigated. The results showed that as the addition level of Jerusalem artichoke powder increased, the specific volume and porosity increased significantly (P<0.05), while the baking loss rate decreased significantly (P<0.05). The best results were observed at an addition level of 3.2%, where the specific volume and porosity of the bread increased by 14.3% and 46.6%, respectively, compared to the control group, and the baking loss rate decreased by 29.6%. After 7 days of storage at 4 ℃, the water loss rate of the bread significantly decreased from 27.12% in the control group to 15.25% in the 3.2% Jerusalem artichoke powder group (P<0.05), and the increase in bread hardness was significantly slowed. The staling rate characterized by hardness significantly decreased from 1.39 N/d to 0.90 N/d (P<0.05). Further analysis using differential scanning calorimetry, X-ray diffraction, and Fourier transform infrared spectroscopy indicated that the addition of 3.2% Jerusalem artichoke powder significantly inhibited starch retrogradation during storage. The short-range ordered structure of starch in the bread with 3.2% Jerusalem artichoke powder was significantly reduced compared to the control group (P<0.05), while the retrogradation enthalpy and relative crystallinity were significantly lower by 53.8% and 66%, respectively, compared to the control group (P<0.05). In conclusion, when the addition level of Jerusalem artichoke powder is 3.2%, the improvement in bread baking quality and the enhancement of anti-aging performance are most significant.