Wheat flour was mixed with distilled water in the proportion of 1:10, shaken, rested, centrifugated. The supernatant liquor containing water-soluble substances of wheat flour was extracted, which was mixed with water in the proportion of 7%, 13%, 20% and 27% to be added to wheat flour to make dough for steamed bread and bread. The effect of the water-soluble substances on the dough and the products was researched through measuring the rheological properties of dough, as well as products of specific votume, color, texture and sensory evaluation. The results showed that after adding water-soluble substances into the flour, water absorption rate of high-gluten flour dough were gradually increasing along with the increase of proportions of water-soluble substances; although adding water-soluble substances was not conducive to the quality of steamed bread. The index of dough was similar when 13% water-soluble substances were added compared with without adding water-soluble substances; the volume and specific volume of steamed bread was large, tasted soft without sticky. For high-gluten flour, adding 13% water soluble substances has beneficial effects on bread with large volume, better appearance, delicate texture with springiness and aroma, whose indexes reached the best.