Soybean dregs contain rich nutrients and have a lot of bioactivities. The dietary fiber in bean dregs can prevent diabetes, bowel cancer, cardiovascular diseases, obesity, and increase defecation. Soybean dregs, mixed with wheat flour and corn flour, could be used as materials in baked food. The extrusion technology was applied to increase the quality of soybean dregs and the expansion degree and soluble dietary fiber content were investigated. The results showed that under the condition of the rotate speed of 360 r/min, extruded material water content of 21% and 170℃, the puffed material was loose and porous, and had the good expansion degree, which could be used as raw material for baking food.