Blending waxy wheat flour with common wheat flour improves the quality of both the flour and steamed bread. The blend increases amylopectin content, wet gluten content, and Zeleny sedimentation value, while decreasing amylose content and falling number. Gelatinization parameters like viscosity decrease, but gelatinization temperature remains stable. Adding 5% to 10% waxy flour enhances steamed bread color, smell, shape, and resilience. The bread becomes softer and less prone to staling, improving its overall quality.