Abstract: The aims were to solve the waste of domestic soybean hulls and in-depth study, and seek new simple, low-cost method for increasing the value of soybean. Preparing soybean hulls powder by baking and through orthogonal experiment to optimize the process conditions, and then add it to bread; sensory evaluation and water holding capacity determination were conducted. Through orthogonal test, the optimum conditions of soybean hulls powder were obtained as follows: baking temperature 180℃, baking time 10 min; Through sensory evaluation and NMR CPMG, bread added with 2% soybean hulls powder have special aroma of soybean, better sensory quality and water holding capacity. The improver had special aroma of soybean and rich in dietary fiber, color and fineness close to high-gluten flour, appropriate amount can improve the quality of bread, therefore, it could be applied to food like bread and so on.