The extent of phytate degradation along with the quality of the three commercial types of breads that are widely consumed in Egypt ( i.e. Balady, Shamy and Sinn ) as affected by adding A. niger phytase during bradmaking were the aim of this study . Proximate chemical composition of wheat flours 72% and 82% extraction and sinn flour ; physical properties ; organoleptic properties ; moisture content ; pH value ; phytic acid content ; crude protein content and in vitro protein digestibility of  phytase treated and untreated breads were carried out . Data revealed that proximate chemical composition of flours varied significantly and sinn flour had the highest contents of protein , crude ether extract , ash and crude fiber in contrary to wheat flour 72% extraction . Physical properties along with organoleptic properties of breads didn't  affect by phytase addition . The pH value and phytic acid content decreased  significantly with fermentation time elongation . The % reduction of phytic acid during breadmaking were up to 38.2% and 70.8%  ( Balady breads ) ; 49.1%  and 76.3%  ( Shamy breads ) ; and  32.1% and 63.3%  ( Sinn breads ) for phytase untreated and treated samples , respectively . The in vitro protein digestibility increased markedly on adding phytase . The % increases were up to 37.8% , 34.5% and 35.2%  for Balady , Shamy and Sinn breads, respectively .