In the baking of rice bread composed 80% of non-glutinous rice flour, 10% of wheat gluten and 10% of soy protein, the contribution of frozen process in gelatinised soy protein for bread baking properties were reported previously. 7S and 11S globlins are known to consist about 80% or more of soy protein, and it has been elucidated that the both globlins are different respectively their functional properties such as gelation, hydaation and emulsifying properties. Therefore, 7S and 11S globlins prepared from non-heat defatted soybean meal were examaned their baking properties. 7S globlin had cooperated with wheat gluten to bake the rice bread. When 7S globlin was combined with wheat gluten. the fermented dough was excellently voluminous one, however, it was sinked slightly the top of crust during baking process. In 7S globlin, the gelatinisation had scarcely influenced the baking quality, however, the frozen storage of mixing dough had failed the baked volume. The addition of other proteinaceous substances such as salt soluble fish protein, egg white and egg yolk had rather deteriorated the baking qualities of 7S globlin. 11S globlin hindered remarkably the bread baking properties of wheat gluten. However, the gelatinisation and frozen processes were effective to improve the baking properties of 11S globlin. Particularly, the adding of lyophilised egg yolk contribued remarkably to improve the baking properties of 11S globlin. The specific volume (baked volume/baked weight) of baked goods composed 8% of 11S globlin and 2% of egg yolk was 2.6, and the S. V. value exceeded evidently the rice flour-wheat gluten bread.