This study was performed to investigate  the effect of addition of stabilized  rice bran  on physical, rheological and chemical properties of pan bread processed from wheat  flour 72 % extraction  . Stabilized Rice bran  was added in rates of (20%, 30% and 40% substitution from wheat flour) . Gross Chemical composition showed that protein, total dietary fiber, ash, and minerals, and carbohydrate content have been increased in all processed  pan bread Addition of stabilized rice bran caused a positive effect on different physical properties namely loaf volume , baking loss% and uniform index. Also,  the same trend were observed  in texture profile analysis (TPA).  Results of  farinograph and extensograph showed the addition of stabilized rice bran  (20, 30 and 40%) led to increase the rate of water absorption and extensibility up to (110 mm). On the other hand there were an observed  increase in the dough stability, dough development time and the proportional number up to (9.5 min ).  Generally, it could be recommended that the  incorporation  of stabilized rice bran as rice mills by products had a pronounced effects for improving the sensorial and nutritional characteristics of processed pan bread and it was a good source of dietary fiber