Abstract:To develop and utilize coarse cereals for meeting consumer requirements of nutrition and taste，millet was used as a main raw material to examine its dough properties under different millet flour mass fraction，as well as the production of steamed bread.The following results were obtained.With an increase in millet flour mass fraction，there was a reduction in the wet gluten content of mixed dough.Furthermore，the difficulty in producing smooth dough increased；the water absorption of dough decreased；and the formation time，stability time and weakening degree all initially increased and subsequently decreased on the whole.Single factor and response surface analyses indicated that the following factors help attain the optimal processing technique for producing millet steamed bread with the best sensory qualities：150 g of millet and wheat flour，38 g of millet flour addition，74 g of water addition，2.5 g of yeast addition，fermentation time for 28 min，and steaming time for 15 min.