To study the effects of steam explosion sweet potato residue on the physicochemical properties of starch in wheat flour and the quality of bread， steam explosion sweet potato residue was added to the high gluten wheat flour， and measured the damage， solubility， swelling power， relative viscosity， retrogradation of starch in mixed powder and the quality characteristics of bread products. The results showed that there was significant difference of the damage of starch granule and blue values between the addition of 6% steam explosion sweet potato residue and the control （P<0.05）. When addition amount of the steam explosion sweet potato residue was 10%， the value of starch solubility and swelling power of the mixture reached the maximum value， （7.69 ± 0.04）% and （3.53 ± 0.08）%， respectively. The viscosity of starch in wheat flour decreased with the increase of the amount of steam explosion sweet potato residue. And with the addition amount of steam explosion sweet potato residue increasing， the retrogradation value of starch increased. According to results of the texture properties and organoleptic evaluation， the qualities of the bread made by the mixture was best when the 8% steam explosion sweet potato residue was added to the high gluten wheat flour.