Abstract: The effects of steam explosion(SE)treatment on composition and content of dietary fiber in okara and the addition of SE okara on sensory quality of semi hard biscuit were investigated in this paper. The results showed that SE treatment had a great influence on composition and content of dietary fiber in okara. The content of soluble dietary fiber(SDF)in okara presented a rising trend with the increase of SE strength. Okara treated by 1.5 MPa/30 s had the highest SDF content of 36.28%. The contents of both total dietary fiber(TDF)and SDF in okara exhibited a downtrend over 1.5 MPa/30 s. The addition amount of okara powder in semi hard biscuit should not exceed 5%,otherwise the biscuit quality drops obviously. After SE treatment its addition amount increased to 10% would greatly improve the quality of biscuit. The study suggested that optimal SE treatment could significantly enhance SDF content in okara and improve the application effect of okara in semi hard biscuit. This would provide an effective way to the development and utilization of okara.