Abstract: Forty-eight wheat flours mixed by different quality flours from the mills and the quality of their steamed bread were used to investigate the flour quality requirement for Chinese bread. The results showed that the protein content, gluten content and gluten index, sediment value and the rheological properties were significant non-linear (quadratic) correlation with their steamed bread quality. The quality index of wheat flour suitable for Chinese steamed bread were as follows: protein content 11.5%～13.5%, gluten content 27.0%～32.5% and gluten index 65%～94% sediment value 47～63ml, Falling Number 310～450s.

Key words: wheat flour, steamed bread, quality, correlation