The gelatinization characteristics,physicochemical indexes,dough rheological properties and sensory quality and texture characteristics of steamed bread were studied after adding different proportions of highland barley whole flour (QF) and highland barley peeled flour (TPF) in high gluten wheat flour.The results show that:the addition of QF and TPF had a negative effect on the gelatinization characteristics,which made the flour more difficult to gelatinize.The falling value of QF composite powder decreased from 370.5 s to 300.5 s,but the TPF composite powder decreased at first and then increased.The sedimentation value of QF and TPF composite powder were decreased by 21.94% and 20.28%,respectively.The addition of QF increased the damaged starch from 27.0% to 28.6%,but the TPF compound powder was not changed without the additive amount of 10%.With the increase of QF and TPF,the farinograph and tensile properties of highland barley dough were significantly affected.The structure of highland barley dough gradually became loose,not easy to form,hardness increased,elasticity became poor,and muscle strength became weak.Sensory score and texture characteristics of highland barley steamed bread also showed with the increase of barley powder downward trend.