Abstract:The effects of different proportions of chickpea and pea compound flours on the farinographical tensile，pasting ，wheat flour，texture characteristics of wheat dough and sensory evaluation of steamed bread was studied.The results showed that，when the adding amount of multi-grain powder was 4%-8%，it had little effect on the physical and chemical properties of the dough，and the flavor and nutritional value of the steamed bread could be improved.When the adding amount of multi-grain was more than 8%，the multi-grain weaked the gluten of wheat dough ，the quality and flavor of steamed bread was effected.Therefore，when the adding amount of multi-grain powder was 4 %-8 %，the quality of steamed bread was improved.Steamed bread had bean flavor，dietary fiber，ingredients and more acceptable.