T his study was aimed to compare three Saccharomyces cerevisiae strains (S. cerevisiae FC-620, S. cerevisiae FH-620 and S. cerevisiae FAT-12) with S. cerevisae F-707 (traditional strain) for application in production of some bakery products such as balady and pan bread. The physical measurements (weight, volume and specific volume) and texture profile analysis of pan bread, as well as freshness, color measurements and sensory evaluation of pan and balady bread produced by four strains were investigated. The balady and pan bread produced by S. cerevisiae FH-620 and S. cerevisiae FC-620 strains as a fermentative agents had the best properties of bread quality, meanwhile S. cerevisiae FAT-12 strain had the lowest properties as compared with the traditional strain.