The quality characteristics of breads made by adding levels of 30%, 60%, and 100% aloe gel were investigated. The 60% aloe gel sample had a larger dough volume than the control dough. Also, the loaf volume and specific volume of the bread made with 60% aloe gel were larger than those of the control bread. The pasting temperature increased gradually with the increasing amounts of substituted aloe gel as compared to wheat flour with water added$(66.5{pm}12^{circ}C)$; the wheat flour with 100% aloe gel had a pasting temperature of $90.7{pm}1.1^{circ}C$. Peak viscosity decreased gradually with increasing amounts of aloe gel when compared to the wheat flour with water added. Setback also was decreased gradually with the increasing amounts of aloe gel as compared to the wheat flour with added water. From the setback decrease it is suggested that the aloe controlled retrogradation of the bread during short-term storage. The crumb color of the bread made with the aloe gel was not significantly different to that of the control bread, and the color of the crumb was yellow-white. Bread hardness decreased gradually with increasing amounts of the substituted aloe gel. However, bread gumminess and chewiness increased gradually with increasing amounts of aloe gel. The springiness of the bread made with 100% aloe gel was lower than that of the control bread. With regard to flavor and taste, the bread made with 100% aloe gel produced a green-like odor and had a bitter taste. The mouth feel of the breads made with aloe gel was considered soft and moist. The overall acceptabilities of the breads made with 30% and 60% aloe gel were not significantly different from the control bread, but the bread made with 100% aloe gel had a green smell and bitter taste. Yet accordingly, the results indicate that functional and health products with improved quality could be developed by adding aloe gel to breads and cakes.