The farinograph and bread quality which was affected by the addition of okra were studied in this paper.The optimum of okra obtained experimentally was 3%.

• 将生产豆腐的副产品豆渣经处理后添加到面包粉中,研究其添加量对面包粉粉质和面包质量的影响,通过粉质试验和焙烤试验得出最佳添加量为3%25。