Abstract:Through studying the influence of highland barley flour on the quality of dough and steamed bread，the best processing technology was explored through single factor experiment and orthogonal experiment.According to the results of the orthogonal test，the best processing technology was：adding 10 % of highland barley powder，adding 1.00 % of yeast，and proofing time 40 min；when the adding amount of highland barley powder was 10 %，the water absorption rate was 62.3 %，and the formation time was 4.2 min，stabilization time was 5.9 min，weakening degree was 43 BU，sensory score was 85.35 points，the steamed bread made under this processing technology had good elasticity，good chewiness，and highland barley flavor.So adding 10 % highland barley flour could improve the quality of wheat steamed bread flavor，and improve the quality and nutritional content of steamed bread.