Abstract: The dough rheological property of black- grained wheat wholemeal and the blended flour with common high grade flour were studied. The steamed bread quality was also evaluated. The farinograph and extensograph properties were investigated by using farinograph and extensometer. And the quality of steamed bread was determined by texture analyzer and sensory evaluation methods. Results showed that the dough of wholemeals from black-grained wheat had weaker gluten strength, poor toughness and extensibility. The steamed bread of wholemeals had dark colors, high viscosity, hardness, and poor springiness. The sensory score was below 80, which showed that the black-grained wheat flour was not suitable for making steamed bread. The rheological properties of blended flour were improved by mixing wholemeals with the high grade flour. The rheological properties were almost the same as the controlled high grade flour when the blended proportion was 20%. These sensory evaluation results showed that hardness, viscosity, springiness, appearance colour and specific volume of the steamed bread from blended flour were improved greatly with sensory scores above 80. The quality of steamed bread with 20% blended proportion was better than that with 30% proportion. The steamed bread containing flour of purple kernels had the uniform honeycomb structure, smooth surface. These sensory scores were higher than that of blue kernels with the same blended proportion.