The mixture of brown rice flour and extruded brown rice flour was prepared at ratio of 0 ∶ 10， 1 ∶ 9， 2 ∶ 8， 3 ∶ 7 and 4 ∶ 6， respectively. Each kind of mixture was mixed with gluten at ration of 8 ∶ 2 to make dough and bread， and the effect of addition amount of extruded brown rice flour on the quality of dough and bread was studied. The results showed that the network of brown rice dough became more loosened， the hole of the network became larger， and the viscoelasticity of dough became lower with the addition of extruded brown rice flour. The specific volume of the bread became smaller and then larger. The hardness of bread decreased and sensory value increased with the addition of extruded brown rice flour. In the shelf test， the increase amplitude of hardness decreased with the increase of extruded brown rice flour， the elasticity of bread was higher than that of bread without extruded brown rice flour. The utilization of extruded brown rice flour was beneficial for inhibiting retrogradation and improving quality of bread， and the quality of bread was the best when the ratio of brown rice flour and extruded brown rice flour was 6 ∶ 4.