Abstract: In order to study the effect of sweet potato residue flour on the processing characteristics of wheat flour,the effects of different percentages of sweet potato residue flour(0~15%)on farinograph of wheat flour,extensibility of dough and texture of bread were analyzed,meanwhile,the basic components of sweet potato residue flour and wheat flour were compared.The results showed that the content of dietary fiber in sweet potato residue flour was more than 6 times that of wheat flour. It was significant difference(p<0.05)in the amount of water absorbed,the formation time and the stabilization time of the mixed powders with different percentages of sweet potato residue flour. It was not significant(p>0.05)in the dough stretching distance,stretching area,however,the maximum tensile force was significant difference(p<0.05). As for bread quality,the hardness increased with the addition of sweet potato residue flour. The difference of hardness was not significant(p>0.05)when the addition amount was 0~9%. Bread brightness and pH value all decreased with the increase of the amount of sweet potato residue flour. Sensory analysis showed that the sensory score of bread was higher when the amount of sweet potato residue flour was 0~9%.