Wheat germ flour was added to wheat flour to make Chinese steamed bread better. Different amounts of wheat germ flour were tested. The flour blends had different properties like how thick they got when cooked. The dough made with wheat germ flour was weaker and stretchier. The bread made with wheat germ flour was smaller but tasted better with a little bit of wheat germ flour. Too much wheat germ flour made the bread taste bad. Adding a little bit of wheat germ flour to wheat flour can make Chinese steamed bread better.