Whole wheat grains products, such as bread considered from functional foods that had health benefits. It is difficult to change the consumer's desires as to consume a product they prefer to eat, so it is difficult to enforce a consumption of bread from whole-wheat grains though it is healthier. This study aimed to replace white wheat flour with whole-wheat flour with different percentages ranged from 10 – 50% with addition of natural dough conditioners malt, glucose oxidase enzyme, and vit. C to improve the dough characteristic to get the best replacement for having pan bread characterized with acceptable attributes. Short – straight dough method was used for baking tests. Loaf volumes were determined by seed displacement. The results were analyzed statistically using (CRD) and LSD at 0.05 used for the comparison of the means- Organoleptic test was conducted and the results analyzed statistically also. Results concluded that 30% of white wheat flour could be replaced by whole wheat flour with addition of natural dough conditioners at the rate of 1%, 30 ppm & 30 ppm for malt, glucose oxidase and vit.C respectively, to get a pan bread characterized with acceptable attributes and with highly nutritive values.

Key Words :Dough Conditioners, Mixed Wheat Flours, Pan Bread, Quality Attributes