In order to broaden the application of lily flour, wheat powder substituted with lily flour was applied in bread to improve nutrient value. The effects of wheat flour substitution with lily powder (0%, 5%, 10%, 15%, and 20%) on the microstruc-ture, pasting properties and rheological properties of dough and the quality of bread were investigated. The results showed that the water holding capacity increased significantly (P＜0.05) as the percentage of lily powder increased, while oil holding capacity first decreased and then increased. The addition of lily flour destroyed the compact and uniform microstructure of gluten. The pasting temperature of the blending flour showed an upward trend after adding lily flour, while setback and peak viscosity decreased. The elastic modulus and the viscous modulus of the dough both showed an upward trend. The addition of Lily flour significantly increased the hardness of the bread (P＜0.05), significantly reduced the springiness, cohesiveness, gumminess, chewiness, resilience, specific volume and sensory score of the bread (P＜0.05). Therefore, the addition of Lily flour could change the properties of the wheat dough and the quality of the bread, considering the sensory evaluation, the bread with 5%~10% lily flour would be acceptable.