Abstract: The objective of this study was to investigate the effect of steam explosion on functional components of sorghum and the effect of steam-exploded flour on textural properties of dough and wheat steamed bread. Sorghum was treated by steam explosion. The effects of steam explosion which residence time was 5 min under 0.8 MPa on functional components of sorghum were investigated. Steam-exploded whole sorghum flour was added to wheat flour at different ratios. Textural properties of wheat dough and steamed bread were studied using texture profile analysis,and whiteness value of steamed bread was examined by brightnessmeter. Then,the sensory evaluation of edible steamed bread was performed and the suitable amount of steam-exploded whole sorghum flour was discussed. Results showed that the insoluble dietary fiber and tannin contents of steam-exploded sorghum was lower than the contents of untreated sorghum,resistant starch,total flavonoids and polyphenol contents of steam-exploded sorghum were higher than untreated sorghum. The added steam-exploded whole sorghum flour changed the properties of wheat dough and steamed bread. In the study,the best additive amount of steam-exploded whole sorghum flour was 25%,of which aging degree of steamed bread was low,the eating guality of steamed bread was better. Steam explosion was efficient for the degradation of insoluble dietary fiber and tannin,and promoting the dissolving out of functional components from sorghum,resistant starch,total flavonoids and polyphenol contents increased. The wheat steamed bread added steam-exploded whole sorghum flour could provide the reference of development and utilization of sorghum.