The texture parameters and sound insulation coefficients of the whole wheat bread and white bread were measured according to the difference of the standing time, and the least squares regression analysis was carried out according to the maximum Pearson coefficient of sound insulation coefficients. The results showed that the hardness, elasticity, adhesion and chewiness of whole wheat bread were linear with the sound insulation coefficient of specific frequency. However, no significant linear relationship was found in the studies on the white bread.