The effect of partial replacement of flour with roasted soybean powder (0, 5, 10, 15, 20%) was examined by sensory and instrumental analyses of the bread. There were no significant changes in specific loaf volume up to 10% of replacement. Although the hardness of the bread increased with increasing storage time at higher replacement, there were no differences in springiness and cohesiveness compared with control. The yellow color of the soybean powder was reflected in the bread, however, it did not affect the preference. Overall, the bread with 10-15% soybean powder suggested to be acceptable.