In this study, in order to make processed food using Riber 50, with bread prepared with the substitution of 3, 6, 9 and 12% Riber 50. The samples and a control were then compared with regard to quality characteristics, including pH, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, internal surface appearances, and sensory qualities in order to determine the optimal ratio of Riber 50 in the formulation. Riber 50 constituented 3.30% water, 15.12% ash , 9.57% protein , 0.67% lipid, 71.34% carbohydrate. pH of dough significantly increased, as increased Riber 50 contents. Fermentation power of dough expansion significantly increased with increasing incubation time. The specific volume of sample with 9% Riber 50 was the lowest 3.96 mL/g. The loss baking of control was the highest and significantly increased as increased Riber 50 contents. The moisture contents of control was the lowest as 41.04%, and they increased significantly, as Riber 50 contents increased among the 6%, 9% and 12% samples. In color, lightness of crumb was significantly decreased, as increased Riber 50 contents, whereas redness and yellowness were increased. Hardness of sample with 12% Riber 50 was the highest as 67.80 g. Fracturability was not significantly different among the samples. In sensory evaluation, color and flavor was significantly decreased as increased Riber 50 contents. Softness of control was 7.91 scores. Overall acceptability of control was the highest and 3%, 6%, 12% samples showed a score of more than average. In characteristic intensity rating, bitterness and astringency were significantly increased, as increased Riber 50 contents. These results, Riber 50 could be considered functional material and in the manufacture of bread, 3~6% Riber 50 would be the optimum level.