Abstract:Chinese Steamed Bread (CSB) is a traditional staple food in the north of China, which plays an important role in people's daily life. The quality of CSB mainly depends on the quality of wheat flour, which is in turn determined by the physical and chemical properties of wheat grain. This paper reviews the researches related with the qualities of wheat and CSB from abroad and China, especially, the physical and chemical properties of wheat grain, rheological properties of flour and their effects on the quality of CSB, where the relationship between the wheat cultivars and the products during CBS-making may be obtained, to provide some guidance for wheat breeding and CSB processing.