Abstract:The physicochemical properties and edible qualities of different types and proportions of yellow sweet potato-wheat composite flour were compared and analyzed.The results showed that yellow sweet potato flour has the highest crude fiber，soluble sugar，β-carotene，and total phenol contents，at 12.20，14.62 g/100 g，2.29 mg/100 g，and 97.81 mg/100 g，respectively.High-gluten flour showed the highest protein content，reaching 13.40 g/100 g，while low-gluten flour had the highest starch（68.95 g/100 g）and amylose（24.82 g/100 g）content.With an increase in the amount of yellow sweet potato flour added，the oil-and water-holding capacity of the composite flour increased.To，Tp，Te，and ΔH also increased slightly with the increased addition of yellow sweet potato flour，and showed bimodal gelatinization characteristics.Although both yellow sweet potato and wheat flour gelatinized at the same time，their gelatinization completion time was different.In addition，the use of the composite flour resulted in increased hardness and viscosity of steamed bread and bread，but a gradual decrease in resilience and elasticity.The chewability，hardness and cohesion of biscuits decreased，but its resilience and elasticity increased.In general，the addition of yellow sweet potato flour had a positive impact on the color and aroma of wheat flour products，but had a negative impact on their appearance，shape，and structural organization.Of the wheat three products tested，steamed bread，bread，and biscuits had the best sensory and edible qualities when yellow sweet potato flour was added to wheat flour at ratios of 20%，30%，and 30%，respectively.