Abstract: The modification of wheat bran, a by-product from wheat processing, is to effectively reduce the anti-nutritional components and to make full use of the beneficial nutritional components to human body, thus to improve the edible value of wheat bran. In this study, 24-hour yeast solid-state fermentation was used to modify wheat bran at temperature of 35 ℃ and humidity of 80%. The modified wheat bran was then added into wheat flour with different addition ratios (0%, 5%, 10%, 15%, 20%) to make fermented dough. Effect of fermentation on the nutritional components in wheat bran and effects of modified wheat bran on the nutritional quality and fermentation characteristics of dough were investigated. Results showed that the contents of reducing sugar, total sugar and phytic acid decreased significantly (P< 0.05) after fermentation modification of wheat bran, while the contents of arabinoxylan, total phenol, soluble dietary fiber and total dietary fiber increased significantly (P< 0.05), indicating a significant improvement on the nutritive value of wheat bran. With 10% of modified wheat bran addition, the fermented dough performed the best fermentation characteristics with higher dough height, gas production and air holding capacity (P< 0.05).Adding appropriate amount of wheat bran could increase fermentation speed and improve fermentation effect. Therefore, yeast solid-state fermentation could significantly improve the nutritive value of wheat bran, and the addition of an appropriate amount of modified wheat bran could improve the fermentation performance of dough. This study provided certain production guidance for improvement on the nutritional value of wheat bran and its development and utilization in dough products.