Abstract: To explore the effect of cumulative flour yield on quality of wheat flour and steamed bread, in this study, the flow rates of 179 flourstreams on the flour milling production line were measured and their ash content was analyzed. Based on the ash content, wheat flour with different cumulative yield was prepared.The effects of cumulative flour yields on physicochemical, nutritional properties of flour, rheological properties of dough, L^* value, specific volume, textural properties, and sensory evaluation of steamed bread, were investigated. The results showed that when the cumulative flour yield was in the range of 55.1%-70.0%, there was no significant difference among the fermentation rheological properties of dough, specific volume, and textural properties of steamed bread, but the content of minerals and vitamins in wheat flour was lower, compared to whole wheat meal. When cumulative flour yield was higher than 75.0%, the content of minerals and vitamins was increased significantly and the loss rates were decreased with the increase of flour yield. When cumulative flour yield was higher than 77.9%, the mixing tolerance, elasticity and strength of dough were weakened, the L^* value, specific volume, and sensory evaluation of steamed bread were decreased significantly. Furthermore, the hardness of steamed bread, total plate counts and heavy metals in wheat flour were increased significantly, which would have negative effects on physicochemical properties, safety and eating quality of wheat flour, as well as the production of steamed bread. Therefore, the eating quality of steamed bread was still desirable when cumulative flour yield was in the range of 75.0%-76.4%, and the utilization efficiency of wheat resources was improved. Furthermore, using properly processed wheat flour and increasing flour yield would avoid excessive loss of nutrient components in wheat, and promote the in-depth utilization of wheat resources.