Abstract In recent years there has been growing interest in whole grain products. However, few studies have analyzed the influence of whole wheat flour on the quality of Chinese steamed bread. This study determined the influence of different milling processes on the physicochemical properties and steamed bread quality of whole wheat flour. A medium hard red wheat, soft white wheat and Canada hard wheat was used as raw materials. The milling processes including three entire grain grinding and four bran recombining processes. The wheat flour ground by roller mill was used as a control. Results showed that whole wheat flour made from entire grain grinding processes had higher viscosity values but lower particle size than bran recombining processes. Appropriate processes can improve the farinograph characteristics of whole wheat flour. Chinese steamed bread of whole wheat flour obtained from bran recombining had larger height/diameter ratio, specific volume than that from entire grain grinding processes. Ultrafine entire grain grinding process especially when using white wheat improved the color of steamed bread. The texture differences of steamed bread between whole wheat flour and flour were significant. Steamed bread of red wheat from heat-treated bran recombining (HTBR) process got the highest sensory score.