The effects of the additional amount of sodium alginate on the farinograph characteristics, stretchability and gelatinization properties of flour,and the specific volume, water content, hardness, elasticity and sensory quality of bread were investigated. The results showed that the addition of sodium alginate could effectively improve the farinograph characteristics, stretchability and gelatinization properties of flour, and the water content of bread. Appropriate amount of sodium alginate can effectively increase the specific volume, elasticity and sensory quality of the bread, reduce the hardness. The effects of the addition of sodium alginate on the farinograph characteristics, stretchability and gelatinization properties of flour and the bake quality of bread were analyzed by synthesis. The optimum amount of sodium alginate was 0.6%. The experiment supplies the theoretical basis for the application of sodium alginate in baked goods.