The effect of germinated wheat mixture on the properties of flour, and the quality of steamed bread and noodle was studied. Different proportion of germinated wheat (1%, 5%, 10%, 15%, 20%, 25%, 30%) was mixed with ordinary wheat, and the according flour and the products were obtained. The results showed that there was no significant difference on the properties between the flour milled from the mixed wheat and that milled from ordinary wheat, except that the falling number of mixed flour decreased with the increase of the proportion of germinated wheat. Through the cooking experiment of steamed bread and noodle, there was no significant effect on the edible quality of steamed bread and noodle when the content of germinated wheat was less than 15%. Some steamed bread was stuck to the teeth when the content of germinated wheat was over 20%. The toughness of noodle decreased and the rating value of noodle was below 80 when the content of germinated wheat was more than 15%.