Abstract: The main component of eight kinds of proso millet flour( four kinds of japonica and four kinds of glutinous proso millet) and the rheological properties of the mixed proso millet-wheat flour were studied. The results showed that with the increasing of the content of proso millet flour,the water absorption,development time, stability time, mixed tolerance index( MTI), stretching area( Energy), resistance to extension and the maximum resistance to extension of dough were all in the trend of decline. Extensibility were decreased at first and then stabilized,stretching ratio basically unchanged,while the softening degree were all in the trend of rise.However the variety and content of proso millet flour influence the rheological properties differently. In addition,the correlation of the content of proso millet with opaque index and tensile index all reached extremely significant level(p<0.01) except stretching ratio. This suggested that the addition of proso millet flour should be chosen based on the demand of product and rheological characteristics when the product of mixed flour were produced.