Abstract: Four wheat samples with different habitats and colors were provided by Guangdong Xinliang Industrial Co. Ltd. In order to study the effect of fermentation treatment on non-starch polysaccharides in wheat, stimulating the dry mill process in laboratory was used to ferment wheat with alcohol. Distillers Dried Grains with Solubles (DDGS), a by-product of alcohol fermentation, has the potential to be applied in the development of high fiber food. In this study, DDGS was used to develop high fiber steamed bread (more than 6% of dietary fiber content, dry basis). The content of water-soluble dietary fiber in wheat seeds and bran is very low, accounting for 5% of the total dietary fiber. The results showed that after alcohol fermentation treatment, the total dietary fiber content remained unchanged. However, water-insoluble dietary fiber was converted into water-soluble dietary fiber, and the ratio of water-soluble dietary fiber to total dietary fiber in DDGS increased to 10.59%-16.02%. The content of water-soluble arabinoxylans and total phenols in DDGS after fermentation was 6-7 and 8-10 times of its counterparts in the whole wheat flour. It is reported that xylanase could facilitate the hydrolysis of arabinoxylan by cutting off the β-1, 4-glycosidic bond on the side chain of arabinoxylan, promote the conversion of insoluble arabinoxylan to arabinoxylan, and further release ferulic acid. Xylanase with certain activity was detected in mash, which might help to hydrolyze arabinoxylans, release ferulic acid, and increase the content of water-soluble arabinoxylans and total phenols in DDGS significantly. In order to achieve balanced nutrition, more and more studies focus on the application of dietary fiber in staple food. As the main source of dietary fiber, bran can be added to produce whole wheat flour. Unsoluble dietary fiber in whole wheat flour usually produces unpleasant taste and lowers consumers' acceptance. Biological fermentation can increase the solubility of dietary fiber and improve the texture of flour products. There was no significant difference between the specific volume of steamed breads made with premixes containing DDGS and its counterpart made with flour. The maximum specific volume for steamed breads with DDGS was 2.78 mL/g. In comparison with steamed breads made from premixes containing bran, DDGS breads had larger specific volumes, lower hardness, and improved elasticity and resilience. This study has shown that the incorporation of DDGS in steamed breads can be a way for the reutilisation of this by-product. In addition, it can also increase consumers' acceptance of whole wheat food.