Abstract:The effects of steam explosion on the constituent change of soybean meal and steam-exploded soybean meal on the quality characteristics of wheat dough and biscuit were investigated.The phytic acid content and DPPH free radical scavenging activity of soybean meal before and after steam explosion were determined.Furthermore，the steam-exploded soybean meal was added to wheat flour at different ratios.The solvent retention capacity of mixed flour，texture property of dough and biscuit，color difference and carbohydrate hydrolysis of biscuit were then analyzed.The steam explosion of soybean meal decreased the phytic acid content by 33.93% and increased the DPPH free radical scavenging activity by 68.80%.The addition of a proper amount（＜30%）of steam-exploded soybean meal could improve the texture property of wheat dough as well as the hardness，color and carbohydrate hydrolysis rate of biscuit.