Three wheat hybrids derived from the BNS male sterile line were used to study the effect of harvest time on gluten content, dough rheological properties, starch pasting properties of wheat flour and the quality of steamed bread. Each of the three hybrids was harvested at May 27, May 31 and June 4, respectively. The results showed that the flour quality of BNS hybrids was affected by harvest time to some extents, and the best harvest time varied among the different hybrids. For Baiza 1, Baiza 2 and Baiza 3, the best harvest time was May 27, May 27 and June 4, respectively. Both the flour quality and the comprehensive score and taste of steamed bread were the best for the hybrids harvested at these dates. Moreover, Baiza 2 was suited to make steamed bread and noodle when harvested on May 27.
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