Three particle sizes of wheat flour, 9XX/11XX, 11XX/13XX, 13XX/-, were blended to research its properties of physicochemical, rheological, gelatinization, fermentation and the quality of the steamed bread. The results showed that when the mass fraction of the flour with particle size of 11XX/13XX was 40%, the mass fraction of other two were 30%, the quality of steamed bread was the best with fermentation time 50 min.