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Effect of yolk plasma and granules on the properties of dough and bread was investigated by using the control bread without shortening. The separate addition of shortening, yolk, plasma all improved the height and cell density of bread, and the yolk gave the maximum elevation. Any samples did not affect the gassing power of dough. For dough properties, the addition of yolk and plasma resulted in larger final dough expansion volume, longer rupture time, larger resistance, elastic modulus, and yield stress. Shortening increased the dough extension and decreased the elastic modulus and yield stress. The results of sodium dodecyl sulfate polyacrylamide gel electrophoresis indicated that some apoproteins in low-density lipoproteins from plasma were bound to glutenin to fortify the strength of gluten network in dough. Thus, yolk, especially apolipoprotein from plasma fraction, could improve the bread quality-height …