Abstract: In order to study the effect of okra powder on the texture properties on dough and bread, three kinds of okra powder (60, 100, 200 mesh) were added to wheat flour according to different addition amounts (from 1% to 5%), dough and bread were made and the texture properties (including hardness, springiness, chewiness and resilience) of the dough and bread were measured. The results showed that with the increase of okra powder adding amount, the hardness and chewiness of dough and bread increased, while the springiness and resilience of dough and bread decreased. The particle size of okra powder also affected the texture characteristics of dough and bread.At the same level of addition, with the decrease of okra powder particle size, the hardness, springiness, chewiness and resilience of dough decreased, but the change was not significant. At the same level of addition, the particle size of okra powder had some influence on the hardness, elasticity, chewiness and resilience of bread, but the change was not significant.The study of okra powder on the texture properties on dough and bread had some guiding significance for the development of okra bread.