To evaluate the effect of water-soluble chitosan, on bread-making characteristics, baking properties and shelf life were investigated. The water-soluble chitosan increased the specific volume of bread loaf and decreased the hardness of bread during storage, showing its anti-staling effects. The maximum anti-staling effects of water-soluble chitosan was observed at 1.0% level. The addition of water-soluble chitosan (1.0%) showed the maximum specific loaf volume. From the sensory test, the effect of water-soluble chitosan at 15% level was predominant and showed high scores in the color. In addition, the effect of water-soluble chitosan until 5.0% level was higher but 10.0% showed all breads were made almost the same size in water soluble chitosan at 15% level. A little smaller and harder side of the surface on the bread was made at 20% level.