The fine wheat bran powder was separated from wheat bran through grinding bran with cutting machine combined with spraying and screening. Analysis of its nutrient composition, the effects of the fine wheat bran powder on the nutrients of flour as well as its baking characteristics were studied by determining the dough rheological properties and baking experiments. The results showed that the protein and dietary fiber content of the fine wheat bran powder were up to 15.8% and 33.6%, respectively, which was rich in potassium, calcium, iron and other minerals. With the increasing of the fine wheat bran powder in the bread flour, the ash content and wet gluten content increased gradually; gluten index and gelatinization viscosity decreased, the dough water absorption capacity and weakness increased; the stabilization time and malleability of dough showed a decreased trends; the mixing and fermentation time of dough were both prolonging; lower specific volume and quality scores were obtained. However, the bread with 10% of the fine wheat bran powder still exhibited well-accepted baking performance and sensory quality, and the nutritional value was significantly improved.