With fourteen kinds of Hetao wheat flour as the research object, the effects of wheat flour quality indexes, stretching indexes and alveograph indexs on steamed bread quality indexes were analyzed by principal component analysis and clustering analysis. The results showed that wet gluten and protein were positively correlated with the elasticity and resilience of steamed bread, and the correlation coefficients were 0.822, 0.791, 0.643 and 0.752, respectively. The alveograph index P value, W value and Ie value were significantly positively correlated with the specific volume of steamed bread (the correlation coefficient was 0.768 and 0.709). The contribution rate of variance of the first five principal components was 41.7%, 17.3%, 14.2%, 13.5% and 11.2% respectively, and the cumulative contribution rate was 97.9%, which can better reflect the comprehensive information of wheat flour quality. Cluster analysis showed that the formation time, stability time, maximum tensile resistance, maximum tensile ratio, L value, G value and W value of the fourth type of wheat flour were smaller, and the degree of weakening was larger, while the hardness of steamed bread was the largest.