Abstract: In the present study, orange dregs were prepared by slicing and beating with water, and then added into high gluten wheat flour to produce the whole orange dregs bread, subsequently, the process was optimized via single factor and response surface experiments. Results showed that the optimal process for whole orange dregs bread was determined as follows: high gluten wheat flour of 500 g, seedless fresh orange of 140 g, pure milk of 200 g,white sugar of 72 g, yeast of 10 g, salt of 7 g, butter of 31 g, baking temperature of 210 ℃（top） and 180 ℃（down）, baking time of 12 min, and then the nutritional bread with special color, aroma and fresh orange taste was obtained. Under these conditions, the cellulose content was increased by 60%. After fuzzy mathematics calculation,the popularity value was 80.68, meaning very popular.