The effects of different modified soybean residues' dietary fiber on the physicochemical properties of wheat dough and the quality of steamed bread were systematically analyzed in this study. The physical and chemical parameters of dough, such as texture characteristics, water distribution, secondary structure, and the specific volume, color, and sensory evaluation results of steamed bread products were analyzed in detail. The results showed that adding 6% modified soybean residue dietary fiber enhanced the gluten network, increasing the S-S bond content and improving gluten stability. Notably, the inclusion of 6% residue modified by the ultrasound combined with enzyme method (UEDF) led to a 2.55% increase in the β-fold content of gluten proteins and a 3.60% rise in disulfide bond content. These changes resulted in a reduction in dough relaxation time, promoting a more uniform and compact pore structure in the dough. Additionally, steamed bread made with 6% UEDF showed a 0.3 mL/g increase in specific volume, a 4.69 point rise in L* value, and improved sensory attributes such as taste, odor, and appearance. These research results provide valuable insights and guidance for the development of soybean residue dietary fiber foods.