Abstract: In order to studying the effect of proso millet flour on dough characteristics and bread quality,the paper mainly studied the effect of the additive amount of proso millet flour(0,10%,20%,30%,40% and 50%)on the microstructure,the tensile characteristics,the rheological properties of dough and the quality of bread. The results showed that the fault structure appeared in gluten network of the dough with the increase of the additive amount of proso millet flour. The tensile strength and the tensile distance of the dough both showed a downward trend after adding proso millet flour. The elastic modulus and the viscous modulus of the dough both showed an upward trend. The addition of proso millet flour significantly increased the bread’s hardness and chewiness,significantly reduced the elasticity,cohesiveness,recovery,the specific volume and sensory score of the bread. Therefore,the addition of proso millet flour could alter the properties of the wheat dough and the quality of the bread. And it was not inappropriate to add more than 30%.