This study examined the effect of α-amylase and Carboxymethylcelluloseon physicochemicaland rheological characteristics of toast bread. Toast bread was fortified withα-amylase in ratios of 0, 0.25, 0.30, and 0.35 ppm and Carboxymethylcellulose in ratios of 0, 0.1, 0.3, and 0.5%. Physicochemicaland rheological properties were evaluated. The results showed that protein value of toast bread fortified with Alpha amylase (AM) at higher ratio was higher than that of the other toast bread samples and the control. There was an increase in product moisture content by the addition of CMC. The highest ash value content of the prepared toast bread was obtained upon the addition of 0.50 % CMC .There are non-significant (p < 0.05) changes in the mean values of fat content among the prepared sample and the control.Addition of CMC and AM produced the greatest increase in loaf volume and specific volume. In the case of α-amylase, all three levels significantly increased volume compared to CMC.Supplementation with the high levels of α-amylase decreased crumb hardness and chewiness. Whilewith the high level increased hardness. As the dosage level of AM increased in the bread dough formulation, reducing sugar formation was accelerated and the released sugars were utilized for the Maillard reaction. The resulting outcome displayed low L* values and led to a much darker crust formation.While as the dosage level of CMC resulting outcome displayed high L* and b values.Toast bread containing (AM) and CMC had higher significant (p < 0.05) scores for all the sensory characteristics as compared to the control. Moreover, toast bread fortified with (AM) had higher significant (p < 0.05) score for sensory characteristics compared with CMC treatments at the same concentrate.