The grain industry occupies an important position domestically and globally as it has a major role in the daily diet of all individuals. Therefore,this study aimed to improve and change rheological properteies of  wheat flour (type Sakha 94) using some enzymes as well as investigate the effect of adding these enzymes on making of balady bread with sensory evaluation of final product.The results of this study showed crude protein content was 12.98 and 11.98% for Egyptian wheat (Sakha 94) and wheat flour (72% ext.), respectively. Also, the results showed that the whole wheat grain and wheat flour contain 27.2 and 30.4% wet gluten, respectively. Gluten index recorded 73.32 and 84.6%. Also, results showed increasing dry gluten in wheat flour to be 12.6%. The rheological tests is carried out using the farinograph, extensograph, mixolab and alveograph. All characteristics were improved especially with the blend  coded (X1) which consists of 10 ppm glucose oxidase and 3 ppm α-amylase, whereas the dough giving the highest value of stability andresistance after adding  this enzymes. The results of sensory evaluation of balady bread indicated that this mixture was the best addition used. Thus, It could be concluded that the addition of enzymes  remained as good Organoleptic attributes for balady bread with the third day as well as fifth day compared with control sample and all treatments.