The effects of high enzyme activity soybean powder with different mass ratios in wheat flour on whiteness of steamed bread were studied. The results showed that the whiteness of steamed bread increased firstly and then decreased with the addition of high enzyme activity soybean powder. When the concentration reached 0.5%, the whiteness of steamed bread was the best with the highest L* value, a* value and lowest b* value, yellow pigment content. Yellow pigment content with different water content , water temperature, mixing time, in the dough mixing process were measured, the results showed that the effect of high enzyme activity soybean powder on whiteness of steamed bread in this condition (0.5% high enzyme activity soybean powder, 50% water, 30 ℃ water temperature, 17 min mixing time), reached the highest.