The farinograph characteristics and stretchability of the mixed flour of millet and wheat produced in Shanxi province were analyzed and evaluated by principal component and factor analysis methods. The results displayed that the correlation among dough rheological indicators was significant, and the methods were suitable to evaluate the characteristics.By calculating eigenvalue and variance contribution of each component, the accumulative contribution rate of the first two principal components reached 91.18%, the first factor accounted for 73.99% of the total variance, indicating that development time, stability time, degree of softening, water absorption were the characteristic multi-index of the rheolodical properties of the mixed flour. The first two principal components could represent comprehensive information of dough rheology, which showed the processing quality of different variety of millet. Based on the comprehensive scores, the rheological properties of Changnong 35 and Changsheng 07 were good, and Changnong 40, 112 and 113 were poor.