The millet flour, which was treated at different heat treatment temperature, was mixed with wheat flour. The millet flour was 20% in the mixed flour. The optimum process conditions to improve the quality of the mixed flour was determined by detecting the characteristics of the mixed flour and sensory evaluating the steamed bread which was 110℃,15min.The effect of the different proportion of heat treatment millet flour on the mixed flour was studied. The experiment indicated that heat treatment can significantly improve the viscosity of millet flour, significantly reduce the hardness and improve the quality of steamed bread. Sensory evaluation had concluded that the quality of steamed bread can notably improved when adding 10% heat treatment millet flour.